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