Dragon Seafood Rolls

Ingredients list for Dragon Seafood Rolls

• 1/2 cup Refined flour (maida) Pancakes
• 1/4 cup Cornflour/ corn starch
• a pinch Salt
• 2 Eggs
• to cook Oil
• Filling
• 1 cup Crabmeat roughly chopped
• 8-12 Shrimps peeled, deveined and chopped
• 100 grams Fish fillet chopped
• for deep-frying Oil 1 tablespoon +
• 2 Garlic cloves finely chopped
• 1/2 inch piece Ginger finely chopped
• 1 Green chilli seeded and finely chopped
• 1/2 teaspoon Red chilli paste
• 1 Spring onion chopped
• to taste Salt
• 1/2 tablespoon Soy sauce
• 1 tablespoon Vinegar
• 1 Egg whisked

Method

1. Whisk refined flour, cornflour, salt and eggs together with enough water in a bowl to make a smooth batter. Strain into another bowl and rest for half an hour.
2. To make the filling, heat one tablespoon oil in a non-stick pan, add garlic, ginger and green chilli and saute for half a minute. Add red chilli paste and spring onion and sauté for a minute. Add crabmeat, shrimps and fish.
3. Add salt, soy sauce and vinegar and mix well. Cook till the mixture dries up and starts sizzling. Remove, cool and blend coarsely.
4. Heat a non-stick pan and brush a little oil on it. Mix the batter well and pour a ladle full into the pan, rotate the pan to coat it entirely and pour back the excess batter. Cook on medium to low heat, till it starts leaving the sides of the pan.
5. Remove the pancake carefully and cool. Repeat to make twelve pancakes.
6. Divide the filling into twelve equal portions. Place a portion of the filling at lower end of each pancake and roll, folding the sides while rolling. Brush the edges with egg and seal tightly. Repeat with all the pancakes and keep the rolls ready.
7. Heat sufficient oil in a wok and deep-fry the rolls in moderately hot oil, turning them frequently, until crisp and golden. Drain on absorbent paper.
8. Arrange them on a serving plate and serve hot with a dipping sauce of your choice.

Nutrition Info