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Shrimp & Pork Rissoles

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  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
  Cornstarch 1⁄2 Teaspoon
  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
  Sugar 1 Tablespoon
  Cornstarch 1 Teaspoon
For golden egg wrappers
  All purpose flour 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon
  Eggs 4 Large
  Vegetable oil 2 Tablespoon
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Side Dish

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