Lazy Gourmet: Crunchy Seafood Roll
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I created this dish using Lazy Gourmet’s Mushroom Alfredo Sauce to compliment my Gratin main course. This rich & creamy classic sauce contained generous portion of bit-sized button mushrooms, which was a great addition to the seafood ingredients. Water chestnuts were also used to add crunch to the Seafood Rolls. If possible, get the “ready-made” ones in vacuum-packed or cans if you dislike handling mud. I couldn’t find it in the supermarkets, hence the mess.
Seafood Roll:
1 small squid
1 small fish fillet
5 prawns
5 tbsp of Alfredo Sauce
2-3 pieces of water chestnuts
2 stalks of spring onions (chopped)
2 tsp of corn flour
5 tbsp of breadcumbs
½ tsp of salt
Pinch of black pepper
Cooking oil
1) Follow the reheating instructions at the back of the box & set sauce aside.
2) Wash the chestnuts thoroughly to get rid of the mud. Remove skin & cut it up into tiny pieces.
3) Remove the “insides” & skin from squid. Rinse thoroughly & dice it.
4) Rinse & mince the fish. Dispose prawn shells & heads. Devein, clean & minced the prawns. Sprinkle a dash of black pepper & mix well.
5) Mix all the ingredients together. Scoop up a spoonful of mixture onto your palm & mould into your preference shape. Add about 5 tbsp of breadcumbs onto plate & cover the seafood rolls with the crumbs.
6) When oil is hot, lower the rolls gently to prevent breakage & deep-fry till golden brown. Do not over-cook or you’ll lose the rich creamy sauce in your rolls. When done, place it on top of the Gratin & serve piping hot. ]
Gratin:
Penne (portion for one)
Mozzarella & Cheddar Cheese
Alfredo Sauce
1) Cook the Penne according to instructions behind packaging & drain well.
2) Mix the Penne with the balanced sauce (remember I "stole" some earlier to make the Seafood Rolls?) & top it up with cheese. Grill it for about 5 mins or till cheese brown. Serve it with the Crispy Seafood Roll, which makes a great complement.
Click here for step-by-step photo instructions.
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Originally posted by Blackswan:
I created this dish using Lazy Gourmet’s Mushroom Alfredo Sauce to compliment my Gratin main course. This rich & creamy classic sauce contained generous portion of bit-sized button mushrooms, which was a great addition to the seafood ingredients. Water chestnuts were also used to add crunch to the Seafood Rolls. If possible, get the “ready-made” ones in vacuum-packed or cans if you dislike handling mud. I couldn’t find it in the supermarkets, hence the mess.
Seafood Roll:
1 small squid
1 small fish fillet
5 prawns
5 tbsp of Alfredo Sauce
2-3 pieces of water chestnuts
2 stalks of spring onions (chopped)
2 tsp of corn flour
5 tbsp of breadcumbs
½ tsp of salt
Pinch of black pepper
Cooking oil
1) Follow the reheating instructions at the back of the box & set sauce aside.
2) Wash the chestnuts thoroughly to get rid of the mud. Remove skin & cut it up into tiny pieces.
3) Remove the “insides” & skin from squid. Rinse thoroughly & dice it.
4) Rinse & mince the fish. Dispose prawn shells & heads. Devein, clean & minced the prawns. Sprinkle a dash of black pepper & mix well.
5) Mix all the ingredients together. Scoop up a spoonful of mixture onto your palm & mould into your preference shape. Add about 5 tbsp of breadcumbs onto plate & cover the seafood rolls with the crumbs.
6) When oil is hot, lower the rolls gently to prevent breakage & deep-fry till golden brown. Do not over-cook or you’ll lose the rich creamy sauce in your rolls. When done, place it on top of the Gratin & serve piping hot. ]
Gratin:
Penne (portion for one)
Mozzarella & Cheddar Cheese
Alfredo Sauce
1) Cook the Penne according to instructions behind packaging & drain well.
2) Mix the Penne with the balanced sauce (remember I "stole" some earlier to make the Seafood Rolls?) & top it up with cheese. Grill it for about 5 mins or till cheese brown. Serve it with the Crispy Seafood Roll, which makes a great complement.
Click here for step-by-step photo instructions.
thank you lady. wonderful recipe to try out next time
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Thks for comment & have fun!