-
Preparation
25 minutes
-
Cooking
40 minutes
-
Difficulty
Easy
Make your family gatherings more exciting on weekends with crispy and delicious seafood spring rolls using an extremely simple recipe. Quickly join Tastetutorial.com in the kitchen to showcase this fried dish for the family right away!
Ingredients for Crispy Seafood Spring Rolls Serves 4 people
Green bean rice paper 1 pack Squid 200 gr Shrimp 200 gr Carrot 1 piece (about 150gr) Taro 1 piece (about 200gr) Shallots 2 pieces Chicken egg 1 piece Crispy flour 50 gr Mayonnaise 6 tablespoons Condensed milk 2 tablespoons Cooking oil 150 ml Common spices a little (seasoning/ sugar/ monosodium glutamate/ pepper)
How to choose fresh and delicious ingredients
How to choose fresh shrimp
- Choose shrimp of moderate size, not too large, with intact shells and heads firmly attached to the body.
- The shrimp’s tail should be folded, and the legs should be translucent, firmly attached to the body. If the shrimp’s tail is spread out, it means the shrimp has been injected with chemicals or water to make it plump, which should be avoided.
- The shrimp body should be slightly curved, with firm flesh, and the shell joints should be flexible, not disjointed, with a fresh sea smell.
- Avoid buying shrimp that are mushy, leaking slime, have uneven colors or strange foul smells.
How to choose fresh and delicious squid
- Choose squid with a shiny color, the brown part should be dark brown, while the body of the squid should be opaque white like milk.
- Fresh squid has clear eyes, not bulging out, with a visible pupil and not yellow or leaking fluid.
- Choose squid with the head and tentacles tightly attached to each other, firm and strong.
- When pressing your hand on the squid’s body, it quickly returns to its original state without leaving a dent, the flesh is firm and has high elasticity.
How to choose fresh carrots
- Choose carrots of moderate size, elongated shape towards the tail, with smooth skin, and feel firm and solid when held.
- The skin should be a bright, dark orange color, with fresh green tops tightly attached to the body.
- Avoid choosing those with withered tops, bruised roots, or spots of rot.
- Avoid buying overly large carrots with thick tops and shoulders, as these are older carrots that have more fibers and fewer nutrients.
How to choose delicious taro
- Choose round and evenly shaped taro roots, resembling chicken eggs. The outer skin of the taro should be rough, with many roots and dirt still clinging to the skin.
- The size of the taro should be moderate, not too large or too small. If the taro feels light when lifted, it typically has less water, a higher starch content, and will taste richer and more fragrant than heavier roots.
- The more dimples a taro root has, the better its taste.
- Additionally, when you cut the taro in half, if you see many purple and deep red streaks in the flesh, it indicates good quality taro.
How to choose fresh and delicious chicken eggs
- Choose eggs with dark brown shells, even color, without cracks or black spots.
- When touching the surface of the egg with your hand, if the surface is rough and slightly coarse, it is a fresh egg; if the surface is smooth, the egg has been stored for a while and should not be purchased.
- When holding the egg up to a light, if you see a small air chamber, a round yolk that is balanced and does not move, with an orange or light pink color, it is a new egg.
- Bring the egg close to your ear and shake it gently; if the egg makes a louder noise, it has been stored for a longer time.
How to prepare Fried Seafood Spring Rolls
-
Prepare the seafood
The squid you buy is already cleaned; you just need to rinse it with water several times. Remove the heads and shells of the shrimp, pull out the intestinal thread on the back and rinse thoroughly.
Once the shrimp and squid are drained, cut them into bite-sized pieces and place them on a plate.
Marinate the seafood with: 1 teaspoon of seasoning, 1/3 teaspoon of monosodium glutamate, 1/2 teaspoon of sugar, mix well and marinate for about 20 minutes for the shrimp and squid to absorb the flavors.
Quick method to pull the intestinal thread from the shrimp: Count backward from the head of the shrimp to the second groove connecting the two segments of the shrimp shell, insert a toothpick through this position and pull gently to remove the intestinal thread from the back of the shrimp.
Effective methods to clean and remove the fishy smell of squid
- First, remove the head of the squid and gently pull out the ink sac. If you accidentally break the ink sac, rinse it thoroughly with water.
- Next, use a knife to cut off the eyes and beak of the squid, then peel off the skin.
- Clean the insides and head of the squid and rinse it with water several times.
- To eliminate the odor, you can soak the squid in diluted salt water/white wine/lemon or vinegar for about 10 minutes and then rinse with water.
See details: Effective methods to remove the fishy smell of squid
-
Prepare other ingredients
Taro and carrots are peeled, washed thoroughly with water several times, then grated into thin strands.
How to peel taro without itching:- Method 1: When you buy taro, use dry hands to peel the skin and soak it in diluted salt water immediately after peeling to remove the itching substance.
- Method 2: Wear gloves when peeling taro to prevent the itching substance and avoid direct contact with the taro.
- Method 3: Additionally, you can briefly boil the taro, then let it cool a bit before peeling to avoid itching.
-
Fry the taro
Place a pan on the stove with 150ml of cooking oil, when the oil is hot, add the grated taro and fry on low heat until the taro is crispy and dry, then turn off the heat and remove the taro to drain the oil.
-
Stir-fry filling
Add the remaining cooking oil to the bowl, keeping 1 tablespoon of oil in the pan where the potatoes were fried, and add minced shallots to sauté until fragrant.
Next, add the marinated seafood to stir-fry on high heat until the seafood firms up, then add the shredded carrots and stir continuously for about 2 minutes before turning off the heat and transferring to a bowl.
Add 1 teaspoon of pepper to the stir-fried mixture, mix well, and wait a moment for it to cool down a bit.
After that, add the fried taro and mix well, then add 6 tablespoons of mayonnaise and 2 tablespoons of condensed milk, stirring thoroughly.
Tip: During the stir-frying process, you can adjust the seasoning to your taste!
-
Roll the spring rolls
Place a rice paper sheet on a cutting board, then add the filling you just mixed, fold the two edges of the rice paper inward, and roll tightly.
-
Fry the seafood spring rolls
Crack 1 egg into a bowl and whisk it until the egg is well mixed. Next, take the rolled spring rolls and dip them in the egg, then coat them with a layer of crispy flour.
Pour the remaining oil used for frying the taro into the pan; when the oil is hot, add the spring rolls that have been coated and fry on low heat until they are golden brown on all sides, then turn off the heat.
Finally, place the spring rolls on paper towels to absorb excess oil, and they are ready to enjoy.
-
Final Product
The deep-fried seafood spring rolls are hot, fragrant, and have an incredibly eye-catching golden color.
When you eat, you will feel the crispy outer layer of the spring roll that melts in your mouth, with the filling inside being rich and fatty. Eating it with cucumber, dipping it in a bit of chili sauce and mayonnaise makes it incredibly appealing!
So Tastetutorial.com has helped you pocket the how to make deep-fried seafood spring rolls that are crispy, fragrant, and incredibly simple. What are you waiting for? Let’s get into the kitchen and make it right away!
