The ubiquitous spring roll acquires a small makeover here. The filling is a tad different, this time with seafood — mussles, squids, prawns et al. The real surprise though is the wrap. Instead of flour sheets that are rolled out, the chef here goes for a pancake of corn flour and flour.
Seafood spring roll Ingredients
Mussels 100 gms
Prawns 100 gms
Squid 100 gms
Sear fish 50 gms
Salt to taste
Green chilli 25 gms
Ginger 10 gms
Onion 100 gms
Celery 100 gms
Capsicum 100 gms
Cabbage 100 gms
Carrot 100 gms
Soya sauce 10 ml
Tomato sauce 10 ml
Oil for frying
For pancake
Pepper to taste
Egg 1
Corn flour 100 gms
Refined flour 100 gms
Method
Clean the mussle, squid, prawn and sear fish thoroughly. Heat oil in a pan and add chopped celery, ginger, green chilly, onions, capsicum, carrot, cabbage and saute. Add the seafood and sauté till the ingredients are cooked tender. Add the sauces. Remove the pan from the fire and settle it into a bowl.
To make the pancake
Mix flour and corn flour in the ratio of 1:1 and beat it into a fine batter. Add salt and pepper and the egg. Make the batter fine. Heat a pan and add a little oil. Pour batter onto the pan, cook and remove it from the fire. Place the seafood mixture on the pancake, roll and seal it with the egg and then deep fry it in oil. Remove from fire and serve hot with finger chips and tomato sauce.
