Fried Seafood Seaweed Rolls

Ingredients:

• 6–8 sheets roasted seaweed (nori)
• 1/2 lb (225g) shrimp or squid (or a mix), finely chopped
• 1/4 cup imitation crab meat, shredded (optional)
• 1 green onion, finely chopped
• 1 garlic clove, minced
• 1/2 tsp soy sauce
• 1/2 tsp sesame oil
• 1/4 tsp ground black pepper
• 1/2 tsp cornstarch (to bind the filling)
• 1 egg white (optional, for binding)

For the Batter:

• 1/2 cup all-purpose flour
• 1/2 cup cornstarch (for crispiness)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup cold water (adjust as needed)
• Ice cubes (keep the batter cold)

For Frying:

• Oil for deep frying

Instructions:

1. Make the Filling:
   In a bowl, combine the chopped seafood, crab meat (if using), green onion, garlic, soy sauce, sesame oil, pepper, cornstarch, and egg white (if using). Mix until a sticky paste forms.
2. Form the Rolls:
   Cut each seaweed sheet in half. Place about 1–2 tablespoons of filling along one edge and roll tightly like a sushi roll. Seal the edge with a bit of water or flour paste. You can secure with toothpicks if needed.
3. Chill (Optional):
   Refrigerate the rolls for 10–15 minutes to help them firm up before frying.
4. Prepare the Batter:
   Mix flour, cornstarch, baking powder, and salt in a bowl. Add cold water gradually to form a smooth, slightly thick batter. Keep cold with an ice cube or two.
5. Heat the Oil:
   Heat oil in a deep pot to 340–350°F (170–175°C).
6. Fry the Rolls:
   Dip each roll into the batter, let excess drip off, then fry until golden and crispy (about 2–3 minutes per side). Do not overcrowd.
7. Drain and Serve:
   Remove rolls and drain on paper towels. Slice into bite-sized pieces if desired. Serve hot with soy sauce, spicy mayo, or sweet chili sauce.