Minced Shrimp In Lavor Rolls Recipe
I am sure we both will agree that this Minced Shrimp In Lavor Rolls is simply delicious And I am double sure that this recipe of Minced Shrimp In Lavor Rolls makes it super delicious. A good way to use up Shrimp is to make some delicious Minced Shrimp In Lavor Rolls. The Chinese Minced Shrimp In Lavor Rolls is generally consumed as a Side Dish. Do try this and get back to me with your views.
Ingredients
1/2 lb raw shrimps, shelled and deveined
3 oz pork fat, ground
1 stalk scallion, finely chopped
1 Tbs ginger root juice
1/2 Tbs Chinese rice wine
1/2 tsp salt
1/2 egg white
1 tsp tapioca starch
3 sheets seaweed
1/2 lb bok choy
1/2 tsp salt
1/4 tsp sugar
1/2 Tbs Chinese rice wine
2 cups peanut oil or vegetable oil
Directions
Crush the shrimps with one side of a cleaver.
Add the ground pork fat and chop them fine.
Marinate them in a bowl with scallion, ginger juice, wine, salt, egg white, and tapioca starch for about 30 minutes.
Cut each sheet of seaweed into 6 pieces.
Place about 1/2 Tbs of shrimp mixture near the edge of the seaweed and roll into a tight roll, about the size of an index finger.
Squeeze a little so that the shrimp mixture comes out a little on both sides.
Use a little shrimp mixture to seal the outer edge to the roll.
Set aside.
Wash and then cut the bok choy into 1 inch (2.5 cm) pieces.
Stir fry in 2 Tbs oil in wok.
Sprinkle in salt, sugar, and wine; stir and mix for about 2 minutes.
Dish out on a serving platter.
Heat oil in the wok.
Deep fry the lavor rolls over medium heat for about 2 minutes until they are done.
Remove and arrange around the bok choy on the platter.
Add the ground pork fat and chop them fine.
Marinate them in a bowl with scallion, ginger juice, wine, salt, egg white, and tapioca starch for about 30 minutes.
Cut each sheet of seaweed into 6 pieces.
Place about 1/2 Tbs of shrimp mixture near the edge of the seaweed and roll into a tight roll, about the size of an index finger.
Squeeze a little so that the shrimp mixture comes out a little on both sides.
Use a little shrimp mixture to seal the outer edge to the roll.
Set aside.
Wash and then cut the bok choy into 1 inch (2.5 cm) pieces.
Stir fry in 2 Tbs oil in wok.
Sprinkle in salt, sugar, and wine; stir and mix for about 2 minutes.
Dish out on a serving platter.
Heat oil in the wok.
Deep fry the lavor rolls over medium heat for about 2 minutes until they are done.
Remove and arrange around the bok choy on the platter.
