SPICY STUFFED YUTIAO ROLLS

SPICY STUFFED YUTIAO ROLLS

Buy yutiao from stall,remember to ask the men to fry the yutiao until turn a bit of yellownish is enough,
take out.So the second time you fry the yutiao the colour and the crispy look just nice to eat.

some fish , sotong ,shrimp ,or meat paste, a teaspoon of chilli powder,one tablespoon of kaffir lime
leaves,a few long beans thinly sliced round.

stir chilli powder,shredded kaffir lime leaves and sliced long bean to the fish paste.(I use fish paste)
and   a bit  of salt to taste ,mix well.

cut yutiao into 2 inch lengths. slit open each cut piece and fill the cavities with the seasoned paste.
Don't worry about being neat. you can neaten filling later, while heat up a wok half fill with cooking oil

while the oil is heating,wet fingers with water and press filling firmly into yu tiao.when the oil is hot
fry a few pieces of yutiao at a times,till crisp.drain fried pieces on kitchen towel. Ready to serve.
Can be reheat in slow oven till crisp again.