You'll be on a roll with this seafood
appetizer. Chock full of fresh seafood, these spring rolls are a great
way to start of a gourmet meal.
Ingredients
1 8-oz. fresh grouper filet 1/2 pound fresh sea scallops 2 tbsp. heavy cream 1 cup minced lobster knuckle and claw meat 1 cup minced lobster slipper meat (a slipper is a type of small lobster) 1/4 cup fresh or frozen sweet peas 1 tbsp. minced ginger 1 tbsp. minced shallot 1 tbsp. Asian soy syrup 1 pkg. spring roll or eggroll skins
Methods/steps
Place grouper in meat grinder or food
processor; grind until smooth. Remove grouper to mixing bowl. Place
scallops and heavy cream in food processor; grind until smooth and add
to grouper. Add remaining ingredients except for skins to bowl and mix
well. Divide mixture among the spring roll or eggroll skins (you can put
the mixture in a pastry bag and pipe it on) and roll; seal edges of
rolls with a “glue” made of cornstarch and water. Deep-fry rolls at 350
degrees for about 5 minutes, or until rolls are golden brown and float
to the surface. Drain on paper towels. Cut on bias and serve with sweet
and sour dipping sauce.
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