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| Golden Shrimp Rolls (Hong Kong) |
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| 8
jumbo raw shrimp 8 hard-cooked quail eggs, shelled 1 sheet Japanese seaweed(nori), cut into 8 strips 1 inch wide Cornstarch 1 egg, lightly beaten 1-1/2 cups Japanese Bread crumbs (panko) Toothpicks Cooking oil for deep-frying Sweet and sour sauce Shell and devein shrimp, leaving tails intact. Butterfly them along the inside curve, then flatten with the flat side of a cleaver. Combine marinade ingredients in a bowl. Add shrimp and stir to coat; let stand 10 minutes. To make each roll: Place a quail egg at one end of a strip of nori and roll up. Center wrapped egg on inner side of a butterflied shrimp. Roll shrimp to enclose egg; secure with a wooden pick. Repeat with other eggs, nori strips, and shrimp. In a wok, heat oil for deep-frying to 350° F. Dip stuffed shrimp in cornstarch, then egg; coat with crumbs. Deep-fry, turning once, until golden brown, 2 to 3 minutes. Remove and drain on paper towels. Cut stuffed shrimp in half horizontally and place on a serving plate. Serve with sweet and sour sauce for dipping. Makes 4 servings. |
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