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Shrimp Legs With Seaweed

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Shrimp Legs With Seaweed is an elegant and unique dish that is simply a joy to prepare and serve. The amazed and happy expression of your guests makes it worth it! Here is a brilliant Shrimp Legs With Seaweed for you to try!
  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
  Sugar 1⁄2 Teaspoon
  Sesame oil 1⁄2 Teaspoon
  Cornstarch 2 Teaspoon
  Seaweed sheets 6
  All purpose flour 1 Tablespoon
  Water 1⁄2 Tablespoon
  Oil 6 Cup (96 tbs) (For Deep Frying)
  Chinese parsley 1 Cup (16 tbs)
  Tomato roses 3
  Pepper 1 Tablespoon
  Salt 1 Tablespoon

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.

Recipe Summary

Main Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2416 Calories from Fat 1526

% Daily Value*

Total Fat 172 g264.6%

Saturated Fat 27.5 g137.3%

Trans Fat 0.2 g

Cholesterol 926.7 mg308.9%

Sodium 6917.1 mg288.2%

Total Carbohydrates 84 g27.9%

Dietary Fiber 9 g35.9%

Sugars 14.4 g

Protein 132 g263.1%

Vitamin A 108.2% Vitamin C 108.7%

Calcium 63.6% Iron 144.8%

*Based on a 2000 Calorie diet

Shrimp Legs With Seaweed Recipe