Minced Shrimp In Lavor Rolls
|Raw shrimps||1⁄2 Pound, shelled and deveined|
|Pork fat||3 Ounce, ground|
|Scallion stalks||1 , finely chopped|
|Ginger root juice||1 Tablespoon|
|Chinese rice wine||1⁄2 Tablespoon|
|Tapioca starch||1 Teaspoon|
|Bok choy||1⁄2 Pound|
|Peanut oil/Vegetable oil||2 Cup (32 tbs)|
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.
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.