Seafood spring rolls with soy & chilli sauce recipe


There is nothing better than crunchy pastry filled with sweet seafood and vegetables, dipped in a sauce that explodes with flavours on your tongue. Easy to lớn prepare can also be baked as a healthier option for anybody who watches calories after a lockdown. Delicious lunch, snack or buổi tiệc nhỏ food, these are made to lớn the proper kích thước that fits in hand.

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On this occasion for the first batch, I used Crab meat from Devon & a few Scollops that I purchased on the seaside market. For the second batch, I used Surimi from my local supermarket. Both variations were super tasty!

16 sheets of 10-inch (25cm) spring roll pastry (you can use a smaller form size if you prefer)

400g (14oz) of Seafood (Surimi, chopped prawns, picked crab meat, crayfish tails, chopped seared scallops)

120g (4.2oz) of bamboo shoots cut julienne

100g (3.5oz) of Nappa cabbage, shredded

100g (3.5oz) of bean shoots

100g (3.5oz) of onions, sliced

50g (1.8oz) of carrot cut julienne

50g (1.8oz)of celery thinly sliced

10g (half a bunch) of coriander chopped

2tbsp of sesame oil

Oil for deep frying

50g (1.8oz) of sweet soy sauce (or 25g if using dark soy sauce)

25g (0.9oz) of sweet chilli sauce

1tsp of lime juice

5g (1tsp) of grated ginger

1tsp of sesame oil

1tsp of mirin

1. In a small pan, heat 2tbsp of sesame oil and sweat the onions on medium heat until soft then transfer to lớn a bowl and mix with chopped bamboo shoots, cabbage, bean shoots, carrots, celery, coriander and seafood.


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Wrap in the pastry as shown in the photos, use water with a little bit of flour to seal & place on a tray ready for later (make sure you pack the filling tightly without air pockets). If possible you can chill spring rolls before deep frying for the extra crispy result.

3. Next, heat the oil for deep frying to lớn 180C (356F) và fry until golden brown, alternatively brush with a little oil & bake in the 200C (392F) oven for around 20-30 minutes.

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Most of the ocean creatures balance the saltiness of seawater by filling their cells with amino acids, one of them, glycine is sweet the other one glutamic acid is savoury & mouth-filling. Shellfish are especially rich in these & other tasty amino acids!


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