Crispy bread rolls
These fun and delightful bread rolls are a creative way of serving sandwiches. Instead of placing the fi lling between bread, it is wrapped into a roll and then deep-fried for added crisp and flavour
Makes about 6 rolls
– Celery 1 stalk
– Carrot 1, peeled
– Prawns (shrimp) 150 g (51/3 oz)
– Squid paste 50 g (11/3 oz)
– Square bread slices 6
– Cooking oil for deep-frying
– Salt 1 g (1/30 oz)
– Chicken powder 1 g (1/30 oz)
– Sugar 2 g (1/15 oz)
– Ground white pepper a dash
– Sesame oil a dash
– Potato starch 3 g (1/10 oz)
Trim celery and carrots into thin strips. Each strip should be the same length as the bread. Blanch celery and carrots in boiling water, then set aside to cool.
Shell and de-vein prawns. Wash and drain well before processing into a paste in a blender.
Mix squid paste with prawn paste, then add seasoning ingredients and mix well. Chill in the refrigerator.
Meanwhile, fl atten bread slices with a rolling pin. Trim away the crust only on two opposite sides.
Place a slice of bread on a clean flat surface, with the trimmed side facing you. Spoon prawn and squid fi lling along the centre of the bread. Top with celery and carrot strips, then roll up into a cylinder. Repeat until all ingredients are used up.
Heat oil in a wok. Deep-fry bread rolls until golden brown.
Trim away the ends with the crust, then halve each roll by slicing at a 45-degree angle and serve immediately
Food: Crispy bread rolls