1. We cut carrots, celery, crab sticks, and fresh prawn meat (shrimp meat to prawn thread) all into cubes, and you can increase or decrease the amount according to your favorite taste.
2. Then boil all the water, drain and set aside.
3. Prepare a small plate, add 150g of Kraft sauce, 50g of condensed milk, 5g of Jinba wasabi, and a few drops of lemon juice. Stir well.
4. Add the prepared Kraft sauce to the boiled ingredients and mix well.
5. Arrange the wafer paper, put a spoonful of stirred food particles on the side of the wafer paper, roll it up, and moisten the tail to make the wafer paper stick firmly.
6. Roll up the seafood rolls with ingredients and wrap them in liquid egg yolk.
7. Wrap in breadcrumbs and set aside.
8. Fill the pot with oil, and roll the breaded seafood into deep fry.
9. Take out the platters, and decorate the seafood roll with the Kraft sauce that was adjusted in step 3 just now.
Tips:Wafer paper needs to be dampened with water on the tail to stick firmly
