Shrimp Legs With Seaweed Recipe
Shrimp Legs With Seaweed is an elegant and unique dish that is simply a joy to prepare and serve. The amazed and happy expression of your guests makes it worth it! Here is a brilliant Shrimp Legs With Seaweed for you to try!
Ingredients
24 fresh large shrimp or prawns with shells (about 1 lb.)
Marinade:
1 teaspoon rice wine or dry sherry
1/2 teaspoon salt
1 teaspoon minced fresh ginger root
1 oz. pork fat
5 oz. small fresh or frozen shelled shrimp
1/2 (4-oz.) can whole or sliced water chestnuts, drained
1 tablespoon rice wine or dry sherry
4-1/2 teaspoons chopped green onion
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 teaspoon sesame oil
2 teaspoons cornstarch
6 sheets of seaweed
1 tablespoon all-purpose flour
1/2 tablespoon water
6 cups oil for deep-frying
About 1 cup Chinese parsley
3 Tomato Roses
1 tablespoon Peppersalt
Directions
Leaving tails intact, shell and devein 24 large shrimp or prawns,rinse.
Combine marinade ingredients in a medium bowl.
Add cleaned large shrimp or prawns; mix well.
Let stand 15 minutes.
Chop pork fat with a cleaver.
Use the point of a paring knife to devein 5 ounces small shrimp.
Add to chopped pork fat and water chestnuts.
Chop with a cleaver to a fine paste.
Add wine, green onion, salt, sugar, pepper, sesame oil and cornstarch.
Cut seaweed into 3-1/2" x 2-1/2" pieces.
Pat marinated large shrimp or prawns dry with a paper towel.
Place 1 shrimp or prawn in the middle of each piece of seaweed, letting tail extend just over the edge.
Top with 1 tablespoon shrimp paste.
Fold one end of seaweed over shrimp and roll up.
Mix flour and 1/2 tablespoon water to make a paste.
Use your fingers to seal edges of seaweed packets with flour and water paste.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Carefully lower packets into hot oil with a slotted metal spoon.
Deep-fry several packets at a time over medium heat 2 to 3 minutes, pressing tails into oil, until shrimp are pink.
Remove from oil with slotted spoon.
Drain on paper towels.
Arrange around edge of a large platter.
Garnish with Chinese parsely and Tomato Roses.
Sprinkle with Peppersalt.
Combine marinade ingredients in a medium bowl.
Add cleaned large shrimp or prawns; mix well.
Let stand 15 minutes.
Chop pork fat with a cleaver.
Use the point of a paring knife to devein 5 ounces small shrimp.
Add to chopped pork fat and water chestnuts.
Chop with a cleaver to a fine paste.
Add wine, green onion, salt, sugar, pepper, sesame oil and cornstarch.
Cut seaweed into 3-1/2" x 2-1/2" pieces.
Pat marinated large shrimp or prawns dry with a paper towel.
Place 1 shrimp or prawn in the middle of each piece of seaweed, letting tail extend just over the edge.
Top with 1 tablespoon shrimp paste.
Fold one end of seaweed over shrimp and roll up.
Mix flour and 1/2 tablespoon water to make a paste.
Use your fingers to seal edges of seaweed packets with flour and water paste.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Carefully lower packets into hot oil with a slotted metal spoon.
Deep-fry several packets at a time over medium heat 2 to 3 minutes, pressing tails into oil, until shrimp are pink.
Remove from oil with slotted spoon.
Drain on paper towels.
Arrange around edge of a large platter.
Garnish with Chinese parsely and Tomato Roses.
Sprinkle with Peppersalt.
