Shrimp Legs With Seaweed
|Large shrimp/Prawns with shells||1 Pound (24 Large Pieces)|
|Minced ginger root||1 Teaspoon|
|Pork fat||1 Ounce|
|Shelled shrimp||5 Ounce (Small Fresh Or Frozen)|
|Canned water chestnuts||2 Ounce, drained (Whole Or Sliced, Half Of 4 Ounce Can)|
|Rice wine/Dry sherry||1 Tablespoon|
|Chopped green onion||1⁄2 Teaspoon|
|Sesame oil||1⁄2 Teaspoon|
|All purpose flour||1 Tablespoon|
|Oil||6 Cup (96 tbs) (For Deep Frying)|
|Chinese parsley||1 Cup (16 tbs)|
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.