Lazy Gourmet: Crunchy Seafood Roll I created this dish using Lazy Gourmets Mushroom Alfredo Sauce to compliment my Gratin main course. This rich & creamy classic sauce contained generous portion of bit-sized button mushrooms, which was a great addition to the seafood ingredients. Water chestnuts were also used to add crunch to the Seafood Rolls. If possible, get the ready-made ones in vacuum-packed or cans if you dislike handling mud. I couldnt find it in the supermarkets, hence the mess. Seafood Roll: 1 small squid 1 small fish fillet 5 prawns 5 tbsp of Alfredo Sauce 2-3 pieces of water chestnuts 2 stalks of spring onions (chopped) 2 tsp of corn flour 5 tbsp of breadcumbs ½ tsp of salt Pinch of black pepper Cooking oil 1) Follow the reheating instructions at the back of the box proactol & 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 youll lose the rich creamy sauce in your rolls. When done, place it on top of the Gratin & serve piping hot.