Cheese Crawfish Roll

Name: Cheese Crawfish Roll
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g crayfish; 3 pcs Cheese slices; 100g oil; 30g Cooking Wine; 1g pepper; 10g Mozzarella cheese; 2g salt; 20g Egg liquid; 20g starch; 30g Bread crumbs

by Soft blue crystal

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Fresh crayfish are suitable for steaming, while those that are not fresh can be made spicy crayfish. It's not that crayfish can only be eaten in these two ways. The new way of eating crayfish that I created has also doubled the value of crayfish!
After the crayfish are shelled, the shrimp meat is marinated in cooking wine and salt, skewered on a stick, and then placed on top of the cheese slices. The gaps are filled with mozzarella cheese, wrapped tightly and placed in starch, egg liquid, and bread crumbs one by one. Coat well, deep-fry the golden surface, squeeze the red sweet chili sauce on the surface, take a bite, crispy, internal cheese brushed, and springy shrimp meat, cheese control must not be missed.

Cheese Crawfish Roll

1. Peel the crayfish to get the meat, remove the shrimp thread, add cooking wine, salt, and pepper to marinate for a while.

2. Skewer the crayfish meat with a bamboo stick to control the moisture on the shrimp meat.

3. The cheese slices are unwrapped, and the crayfish skewers are placed in the center, and mozzarella cheese is sprinkled on the side.

4. Roll the cheese slices and shape them with packaging film.

5. Until all the cheese rolls are done.

6. Sprinkle the cheese rolls with starch.

7. Wrap evenly in the egg liquid.

8. Finally, the surface is covered with bread crumbs.

9. Put it in a frying pan to fry the surface golden.

10. With a bite, the cheese is fragrant and has a silky effect. The fresh shrimp meat in the middle is rich in taste.

Tips:
1. The bamboo sticks should be shorter, so the effect of stringing them out is good.
2. There shouldn't be too much crayfish meat on each string of bamboo skewers, it should just be covered by the cheese slices.
3. Wrap the cheese as tightly as possible so that it will not leak easily during the frying process.