San se ju i chuan (tri - color shrimp rolls)
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San se ju i chuan (tri - color shrimp rolls)
  Shrimp    Rolls    Seafood  
Last updated 6/12/2012 1:21:25 AM. Recipe ID 53602. Report a problem with this recipe.
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      Title: San se ju i chuan (tri - color shrimp rolls)
 Categories: China, Seafood
      Yield: 4 Servings
    1/2 lb Shrimp, small fresh peeled
  1 1/2 oz Pork fat
      3    Black mushrooms
      4    Green vegetable leaves
      2    Eggs
    1/2 ts Salt
      1 ts Cornstarch

MMMMM----------------------MARINATE SHRIMP---------------------------
      2    Scallions
      3    Ginger slices
    1/2 tb Wine
    1/2 ts Salt
    1/2 ts Pepper
    1/2    Egg white
      1 tb Cornstarch
   1) Sprinkle some salt on shrimp and mix well.  Rinse in water and
  dry. Pound shrimp on cutting board gently with the back of a knife.
  Then chop it into a minced paste. Mince the pork fat and mix both
  well in a large bowl.
   2) Pound the scallion and ginger and chop into bits.
   Place them in a small bowl and add water and wine
   3) Pour water from above mixture into the bowl of minced shrimp and
  add the pepper, the salt and the 1/2 an egg white. Stir well in one
  general direction until sticky and smooth. Add 1 tablespoon of
  cornstarch and stir again.
   4) Soak the mushrooms in a bowl of warm water for 10 minutes. Drain,
  remove the stems, and shred into thin slices. Boil the green
  vegetables in boiling water for 3 seconds. Plunge in cold water and
  squeeze dry.
   5) Beat 2 eggs.  Add 1/2 teaspoon of salt, 1 teaspoon of cornstarch
  (mixed with 1 tablespoon of water).
   Make into a thin pancake (about 10 inches).  Remove cooked pancake
  and cut it into a large square.
   6) Sprinkle some cornstarch on the pancake.  Spread 1/2 of shrimp
  mixture evenly over pancake and sprinkle some more cornstarch on it.
  Spread the vegetable leaves and rest of the shrimp mixture on it.
  Finally, put the shredded mushroom shreds into 2 rows along the two
  ends. From these two ends, slowly roll pancake toward the center and
  paste together with some shrimp paste. Place upon oblong dish and
  steam for about 8 minutes.
   7) Remove and cut into slices.  Arrange on plate attractively. (You
  may make a flour-batter: mix with some eggs flour, cornstarch and
  cold water. Dip the whole shrimp roll into the mixture and deep fry
  until golden brown, then cut into slices).
   NOTE: Laver and ham shreds may be used in place of the vegetable
  leaves and black mushrooms.
   Posted by [Cookie Lady] from Pei Mei's Chinese Cook Book Volume II
  by Fu. Pei Mei  Printed by Chiu-Yu Printing Co, Ltd (1974)

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Recipe ID 53602 (Apr 03, 2005)

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