Sunday, 12 October 2014

Beans Revisited - Tuna Crabstick Roll



This is also from my previous shop's menu.

Sounds Japanese? It is not. Today I am revisiting something that was in the menu of my shop. It is a no brainer but tastes just as good, a perfect snack for both busy adults and kids. You can prepare this to be kept frozen and then fried when needed. Just recently, I froze a batch of these and then cooked for my guests at home. Saves a lot of time.





This recipe makes 6 pieces only. You can always double up to finish up the tuna that you have left over.

Makes 6 pieces

Ingredients

1 can 40 g tuna
2 tbsp mayonaise
1 tsp lemon juice
2 tsp sugar
2 pcs of seaweed (slightly smaller than the bread)
2 pcs of crabstick, at room temperature
cooked starch to glue up the ends


Cooking Instruction



1. Mix tuna with mayonaise, lemon juice and sugar.

2. Cut the crust off the two slices of bread. Flatten the bread with a rolling pin.

3. Take one sheet of bread and put a piece of seaweed on top. Add one tablespoon of tuna and spread evenly on the bread. Leave about 2 cm of the end of the bread without tuna. Add a stick of crabstick in the middle. Start to roll from the side with tuna. On the other end, apply some cooked starch to act as glue to glue up the roll. Use the leftover crust to stuff up the exposed sides. Repeat until all the bread sheets are use up.

4. Heat oil. Test with chopstick. If you can see bubbles, that means the oil is hot enough. Add tuna roll in. Fry in moderate heat until golden brown. Remove from fire and drain.


5. Cut the ends off each piece of tuna roll so that you get a flat surface. Cut each piece of roll into three equal pieces. Repeat for all the rolls and serve with mayonaise on the side.

Note:

1. You have to reduce heat and cook longer if roll is frozen so that the inside is cooked thoroughly before the crust gets too brown. Increase heat when you are about to remove to prevent roll from being too oily.
2. This recipe can also be fried in breadcrumbs. Should you want to do so, dip the rolls in lightly whisked eggs and then in breadcrumb before putting into hot oil.


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