Mackerel and Squid Roll

Flash-fried seafood and vegetables wrapped in spring roll pastry, deep-fried until golden, served with a zesty dipping sauce.

Seafood Fried Squid Mackerel Starter

Estimated Nutrition

Calories

497.1

kcal / serving

2485.5 kcal total

Carbs

32.2g

per serving

160.8 g total

Fat

30.5g

per serving

152.4 g total

Protein

23.6g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

sheet

CondimentsSauces

Fruits

piece

Lime

juiced

piece

Limes

juice only

GrainsCereals

Plain Flour

Liquids

100

Water

warm

NutsSeeds

Peanuts

roast, chopped

Sesame Seeds

OilsFats

500

Oil

for frying

Seafood

250

Squid

cleaned and finely sliced

piece

Mackerel

fillets, chopped into small pieces

Vegetables

piece

Onion

finely sliced

piece

Carrots

finely sliced

piece

Spring Onions

finely sliced

stalk

Celery

finely sliced

piece

Green Chillies

finely sliced

Root Ginger

peeled and grated

Method

Flash fry the vegetables in a hot pan or wok and remove.

Cook the squid and mackerel for 30 seconds in the same pan then remove.

Mix the fish and vegetables with fish sauce, peanuts, lime juice, ginger, and sesame seeds; allow to cool.

Stir the flour into the water to create a thin paste.

Brush the pastry sheets with flour paste and wrap five portions of the fish mixture into double-layered rolls.

Fry the rolls in 180°C oil until golden-brown and drain on kitchen paper.

Mix the dipping sauce ingredients in a bowl until combined.

Serve the rolls immediately with the prepared sauce.