Rolled Chicken

200 g chicken fillet

150 g peeled shrimp

50 g roasted peanuts

1 pcs. egg white

1 Art. l. corn starch

1/4 Art. l. glyutamat sodium

5 Art. l. vegetable oil

Salt - to taste

parsley

Fillet slice, mixed with egg white, salt, half normal small amount of water diluted with starch and leave for 30 minutes.

Shrimp grind until smooth, add salt, MSG and crushed peanuts. Mass mix well.

Put slices of fillet on a cutting board, sprinkle with the remaining starch, lay on the edge of each mass and roll shrimp rolls with a diameter of 2 cm. Fry the rolls in a preheated 180 � C oil until tender.

When submitting arrange greens.