Shrimp & Pork Rissoles
|Eggs||3 Large, slightly beaten|
|Peanut oil/Vegetable oil||4 Cup (64 tbs) (For Deep Frying)|
|Panko bread crumbs||4 Cup (64 tbs) (Japanese Style)|
|Garlic and vinegar dipping sauce||1 Cup (16 tbs) (1 Recipe, Adjust Quantity As Needed)|
|For shrimp and pork filling|
|Medium shrimp||1⁄2 Pound, peeled, deveined, finely chopped|
|Dry white wine||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Bermuda onion||1 Medium, cut into half, thinly sliced (Red Colored)|
|Garlic cloves||3 Large, minced|
|Ground pork||1⁄2 Pound|
|Sweet potato||1 Cup (16 tbs), cut into cubes|
|Green beans||1⁄4 Pound, cut into strips|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Shredded cabbage||1 Cup (16 tbs)|
|Bean sprouts||1 Cup (16 tbs)|
|Black pepper salt||To Taste|
|Soy sauce||2 Tablespoon|
|For golden egg wrappers|
|All purpose flour||1 Cup (16 tbs)|
|Vegetable oil||2 Tablespoon|
|Ground turmeric||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
Prepare Shrimp & Pork Filling and Golden Egg Wrappers.
To form rissoles, place 1 wrapper on a flat surface.
On upper third section of each wrapper, spoon 2 to 3 tablespoons of filling; form filling in an elongated shape.
Fold sides of wrapper over ends of filling.
Fold top portion of wrapper down to cover filling; continue rolling until filling is enclosed.
Seal edges of wrapper with a small amount of beaten egg.
Repeat with remaining wrappers and filling.
In a wok or shallow heavy saucepan, heat oil to 360F (180C) or until a 1-inch cube of bread turns golden-brown in 60 seconds.
Dip each rissole into beaten egg, then coat completely with bread crumbs.
Fry 2 to 3 rissoles in hot oil 3 to 4 minutes or until coating is crispy and medium golden-brown.
Drain on paper towels.