Seafood Roll (海鲜卷)

Seafood Roll

Ingredients
-> 2 bean curd skin
-> 200 gm kuchai (diced)
-> 200 gm fish fillet (shredded)
-> 300 gm sotong paste
-> 150 gm minced pork
-> 2 water chestnuts (chopped)
-> 15 gm coriander roots
-> 200 gm prawn paste
-> Batter (2 tbsp flour add some water)
-> oil

Condiment
-> 1 tsp pepper powder
-> 1 tsp salts
-> 1 tsp chicken stock
-> 0.5 tbsp sesame oil (put later)

Garnishing (all shredded)
-> 150 gm mango
-> 100 gm onion
-> 2 red chili

 Sauce (mix well)
-> 8 chili padi (chopped)
-> 3 tbsp lime juice
-> 1 tbsp calamansi juice
-> 2 tbsp sugar
-> 1 tbsp plum sauce
-> 2 kafir lime leaves (shredded)
-> 1 tbsp fried peanut (Chopped)

Method
-> Mix fish fillet, kuchai, minced pork, water chestnuts, sotong paste, prawn paste
-> coriander roots and condiment into a big bowl and mixed well, add in sesame oil, become step 1
-> Clean soya bean skin with wet cloth, cut into 8 small pieces each
-> put in enough amount of step 1, seal with batter
-> Heat oil for deep frying, deep fry until golden brown, dish up
-> Add fried peanut into sauce




海鲜卷

材料
-> 2张豆腐皮
-> 200克菲菜（切碎）
-> 200克鱼肉（切丝）
-> 300克墨鱼胶
-> 150克猪肉碎
-> 2马蹄（去皮切碎）
-> 15克芫荽（切丝）
-> 200克虾肉胶
-> 面糊（ 2汤匙面粉加些水）
-> 油

调味料
-> 1茶匙胡椒粉
-> 1茶匙盐
-> 1茶匙鸡精粉
-> 0.5大匙麻油（后放）

配料（全部切丝）
-> 150克芒果
-> 100克洋葱
-> 2条红辣椒

配味浆（拌匀）
-> 8条指天椒（切碎）
-> 3汤匙青柠汁
-> 1大匙酸柑汁
-> 2汤匙糖
-> 1汤匙酸梅酱
-> 2片疯柑叶（切丝）
-> 1大匙炸花生（切碎）

做法
-> 鱼肉切丝，菲菜切小段，将所有材料和调味料放入大腕中搅拌均匀至入味
-> 再加入麻油搅拌均匀，形成陷料1，备用
-> 腐皮以湿布抹干，分切成2张16分，分别摊开填入适量的陷料1包好
-> 再以面糊封口
-> 放入热油锅中以温油慢慢炸至金黄色，捞起沥干油分
-> 把配味浆搅拌均匀加入炸香花生碎入小碗