CHINESE SHRIMP ROLLS RECIPE RECIPES

Steps:

• 1. Heat the oil a wok or large skillet or wok over medium-high heat. Add the ginger and garlic and cook, stirring, until aromatic but not brown, about 30 seconds. Add the cabbage and carrots and cook, stirring, until wilted, about 1 minute. Add the shrimp, scallions, mirin, soy sauce, pinch of salt and pepper and cook, stirring, until the shrimp turn pink, about 2 minutes. 2. Remove from the heat and stir in the sesame oil. Let the mixture cool for 5 minutes. Fold in the bean sprouts. Leave to cool another 10 minutes, then chop the mixture evenly and set aside. 3. To assemble the spring rolls, place 1 spring roll wrapper on your work surface with a point facing you, like a diamond shape. Put 1 tablespoon of the shrimp mixture in the center of the wrapper, and spread to make a 1 inch log. Fold the bottom of the wrapper over the filling, rolling tightly to keep the spring rolls firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with the beaten egg. Roll up tightly, pressing to seal the edge. Set the finished rolls, seam side down, to one side while you repeat with the remaining wrappers and filling. 4. To fry the spring rolls, fill a large heavy-bottomed pot or Dutch oven with 3 inches of oil. Heat the oil over medium-high heat to 375ºF (to test, add a cube of bread to the oil - it should sizzle and start to turn lightly golden after 20-30 seconds). Fry the spring rolls in batches, about 5 at a time, until lightly golden, about 2 minutes. Remove with a slotted spoon to a paper towel-lined plate. Keep the spring rolls warm on a rack in a 250°F oven while you continue frying the remaining spring rolls. Serve with soy sauce and chili sauce.

Steps:

• The prawns are head and tail removed, shelled, and the intestines are removed and peeled into shrimps; wash and wipe dry with kitchen paper, pat into mud with the back of a knife and chop, add cooking wine, salt, white pepper and mix well
• Peel the water chestnuts and chop into minced pieces. Add the water chestnuts and dried starch to the prawn paste and mix well. Finally, add a little sesame oil and stir to make shrimp paste
• Add a little salt to beat the eggs to form a uniform egg mixture. Spread a little oil on the pan, pour in the egg mixture, and bake it into egg skins over low heat.
• Cut the egg skin to the size of the seaweed. Spread the seaweed on the egg skin and sprinkle a little dry starch. Spread the prepared shrimp paste evenly on top, roll it into long strips, and place it on a flat plate that has been greased with oil. Put it in a steamer and steam for 10 minutes, take it out and let it cool, cut into 1 cm thick slices, and serve on a plate.