Salad Seafood Rolls
Hunan-style fried seafood roll, crispy on the outside and tender on the inside, with a rich, layered texture.
Ingredients
Fresh scallops (washed, blanched)
100 g
Shrimp (washed, blanched)
100 g
Crab sticks (diced)
100 g
Breadcrumbs (for coating)
50 g
Eggs (beaten into egg wash)
2
Kraft miracle whip (for mixing filling)
50 g
Salt (seasoning)
a pinch
MSG (seasoning)
a pinch
Ginger juice (seasoning)
a pinch
Wafer paper (for wrapping)
12
Oil (for frying)
150 g
Instructions
1
Prepare the filling
Wash the scallops and shrimp and blanch them in boiling water. Dice together with the crab sticks, then add salt, MSG, ginger juice, and Kraft miracle whip and mix well into a filling.
2
Wrap and shape
Wrap the filling with wafer paper, dip in the beaten egg, then roll in breadcrumbs to coat evenly.
3
Fry
Heat the oil in a pan until it reaches medium-hot (about 60% hot). Add the seafood rolls and fry until lightly golden. Remove, drain the oil, arrange on a plate, and serve.
