Lazy Gourmet: Crunchy Seafood Roll

1) Follow the reheating instructions at the back of the box & set sauce aside.2) Wash the chestnuts thoroughly to get rid of the mud. Remove skin & cut it up into tiny pieces.

3) Remove the “insides” & skin from squid. Rinse thoroughly & dice it.

4) Rinse & mince the fish. Dispose prawn shells & heads. Devein, clean & minced the prawns. Sprinkle a dash of black pepper & mix well.

5) Mix all the ingredients together. Scoop up a spoonful of mixture onto your palm & mould into your preference shape. Add about 5 tbsp of breadcumbs onto plate & cover the seafood rolls with the crumbs.

6) When oil is hot, lower the rolls gently to prevent breakage & deep-fry till golden brown. Do not over-cook or you’ll lose the rich creamy sauce in your rolls. When done, place it on top of the gratin & serve piping hot.

1. Cook the Penne according to instructions behind packaging & drain well.
2. Mix the Penne with the balanced sauce (remember I "stole" some earlier to make the Seafood Rolls?) & top it up with cheese.
3. Grill it for about 5 mins or till cheese brown. Serve it with the Crispy Seafood Roll, which makes a great complement. See above for Gratin pix.

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