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Minced Shrimp In Lavor Rolls

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  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
  Salt 1⁄2 Teaspoon
  Egg white 1⁄2
  Tapioca starch 1 Teaspoon
  Seaweed sheets 3
  Bok choy 1⁄2 Pound
  Sugar 1⁄4 Teaspoon
  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.
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.

Recipe Summary

Side Dish

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Minced Shrimp In Lavor Rolls Recipe