Seafood rolls

Some days, I have an abundance of both spirit and leftovers. So my afternoons are spent revering how to combine the ingredients to make something interesting. Here is one appetizer that tastes outstanding because of the unique blend of textures and flavors---the sweetness of sweet potato, the sourness of lime juice, the chewy fish cake, the strong salty taste of sausage, and the shrimp.

Recipe: Seafood rolls (make 4)

Ingredients:
- 1 thin sheet of fried fish cake, about palm sized and 1/8" thick
- 1 low-fat hot dog sausage
- 1/4 cup mashed sweet potato (about 1/3 a small sweet potato)
- 3 TB finely mashed chickpea, well mixed with lime juice
- 4 medium frozen raw shrimps, defrosted
- 1 TB spring onion green
- sesame oil

Procedure:
1. Lie the fish cake sheet flat on a work surface. Spread the mashed sweet potato thinly and uniformly over the sheet. Then place the sausage at one end of the sheet and roll up the sheet around the sausage to make a roll. Then cut the roll into 4 pieces. The sweet potato will not be strong enough to hold the rolls together at this point. But once the rolls are baked, they will keep their shapes.
2. Place the small rolls in a mini-muffin pan. Bake at 300F in a toaster oven until the sausage has shrunk and the fish cake sheet has shrunk to its shape.
3. Spread on each roll about 1/2 TB of mashed chickpea with lime juice.
4. Top with a raw shrimp. Bake again until the shrimps are cooked. The juice of the shrimps will be absorbed by the chickpea paste.
5. Add small bits of spring onion green at the center of each shrimp. Brush the top and side of each roll lightly with sesame oil. Bake again for a few minutes until the sesame oil is hot. Serve right away.

Hot dog rolled in a sheet of fish cake:

Baked rolls: