Minced Shrimp In Lavor Rolls Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 1/2 lb raw shrimps, shelled and deveined
 Pork fat3 Ounce
 1 stalk scallion, finely chopped
 1 Tbs ginger root juice
 1/2 Tbs Chinese rice wine
 Salt1/2 Teaspoon
 Egg white1/2
 1 tsp tapioca starch
 Seaweed sheets3
 Bok choy1/2 Pound
 Sugar1/4 Teaspoon
 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.
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