Crispy Fish Bean Curd Roll Salad

Crispy fish bean curd rolls served over a fresh, vibrant salad with creamy sesame dressing, light, crunchy, and perfectly balanced for a modern, healthy indulgence.

Ingredients

For the fish bean curd rolls:

• 4–6 pcs Seafoodking fish bean curd rolls

• Oil for deep frying

  
  

For the salad:

• 1 cup lettuce (romaine or iceberg), roughly torn

• ½ cucumber, thinly sliced

• ½ carrot, julienned or shredded

• 5–6 cherry tomatoes, halved

• 1 tbsp sesame seeds (optional)

  
  

For the sesame dressing:

• 2 tbsp mayonnaise

• 1 tbsp sesame oil

• 1 tsp soy sauce

• 1 tsp honey

• 1 tsp lime or lemon juice

• 1 tsp sugar (optional, to taste)

• 1–2 tbsp water (to adjust consistency)

  
  

Instructions

1. Fry the fish bean curd rolls

   Heat the oil over medium heat. Deep fry the Seafoodking fish bean curd rolls until golden brown and crispy. Remove and drain on paper towels, then cut into bite-sized pieces.

   
   

2. Prepare the salad

   In a large bowl, combine lettuce, cucumber, carrot, and cherry tomatoes. Chill briefly to keep the vegetables fresh and crisp.

   
   

3. Make the dressing

   In a small bowl, mix all dressing ingredients until smooth and creamy. Adjust the taste to achieve a balance of savory, sweet, and tangy.

   
   

4. Assemble & serve

   Arrange the salad on a plate (a matte black plate will elevate the presentation 😉). Top with crispy fish bean curd rolls. Drizzle the sesame dressing over the top or serve it on the side. Finish with a sprinkle of sesame seeds.