Seaweed Roll

Nowadays I would like to try something new for dinner. And this seaweed roll is such a versatile dish that you can use a few combination of ingredients for the paste , such as fish paste and minced meat or minced meat , fish paste and shrimps paste. For this seaweed roll, I used the last combination and added in pepper and sesame oil for extra flavor . And stirred them with a pair of chopsticks till the paste became sticky. I have been quite adept in making sushi so making this seaweed rolls was not hard at all :p

Adding in the shredded carrots and italian parsley was a last minute thing...for I wanted it to look like a sushi roll :))) Daddy passed a remark saying that since I started blogging on food that I cooked , food I presented at the table are always colorful and beautifully presented , LOL! And guess what I replied ? I sealed his mouth with this “ this will make our marriage life more interesting as the years goes by.... the cooking skills get better and better...so you have nothing to complain ...as the saying goes... the way to a man’s heart is through the stomach ” Sealed! ;p   

This roll is delicious and tasty, the fragrance from the nori sheet after the deep frying gave oomph to the rolls beside the tasty paste. The color of the carrots makes the rolls interesting and a real feast for the eyes. From a distance, Daddy asked, is this sushi ? :p Without waiting for my reply , he went to the fridge to get me the wasabi that I love so much and can't do without :)) And it complements the rolls. The Piggies love it and most important the head of the family loves it ! :)))

spread the paste on the nori sheet and

place it on a sushi bamboo mat ( makisu ) and lightly press and

roll it as in making sushi

first coat the roll with egg white followed by bread crumbs

and deep fried it till cooked under medium low heat

cut into even sizes

it looks like sushi from a far :)))

delicious finger food or as entrees

it goes well with wasabi...yumm yumm yummy :))

Seaweed Roll

paste ingredients:

( makes 2 rolls )

150 gm fish paste

100 gm mince meat

80 gm shrimp paste

1/2 tsp white pepper

1 tsp of sesame oil

1/4 tsp salt

1/2 stick carrot - shredded

some chopped italian parsley

2 nori sheets

bread crumbs enough to coat the rolls

1 egg white - whisk

vegetable oil for deep frying

Method:

Mix all the paste ingredients together and stir with a pair of chopsticks till the paste becomes sticky. Place a sheet of nori sheet on a makisu or bamboo mat . Spread the paste on the nori sheet, leaving 1" allowance uncovered at one end of the seaweed. Place the shredded carrots and parsley on the surface of the paste and wrap bamboo mat and seaweed over the paste fillings and roll into a tight roll. First coat the roll with egg white and then coat it with the bread crumbs Heat up oil in a wok and when it is hot enough, put in the roll and deep fry it till the inside is cooked and golden brown on the outside under medium low heat. Take out the rolls and drain off oil on the paper towel. When it has cooled down , cut into even pieces and serve with chilli sauce or wasabi.

Enjoy!

Happy Mid Autumn Festival to all my friends and readers :))

~*~*~*~*~*~*~