| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Meats |
Philadelphia |
Seafood |
4 |
Servings |
INGREDIENTS
| 5 |
lg |
Eggs |
| 1 |
tb |
Salad oil |
| 1 |
lb |
Raw shrimp; shelled, deveined |
| 2 |
ts |
Salt |
| 1/3 |
c |
Fine dried bread crumbs |
| 1 |
ts |
Finely minced fresh ginger |
| 1 |
|
Egg white |
| 1/8 |
ts |
Hot pepper powder |
| 1/4 |
ts |
White pepper |
| 2 |
tb |
Vermouth |
| 1/4 |
c |
Chicken or fish stock |
| 2 |
tb |
Finely chopped scallion; white part only |
| 1/2 |
|
Red sweet pepper or pimiento diced |
| 1 |
sm |
Carrot; shredded |
| 8 |
|
Snow peas; diced |
| 1/4 |
c |
Oyster sauce |
| 1/4 |
c |
Chicken stock |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Tabasco sauce |
| 1 |
ts |
Ground fresh ginger |
INSTRUCTIONS
OYSTER SAUCE
Beat the 5 eggs until well-blended. Brush a teflon-lined skillet with half
the salad oil. Heat the pan and pour in half the eggs, swirling the pan to
let the eggs cover the bottom of the pan. Cook egg crepe until set. Remove
from pan and allow to cool. Repeat. Rub the shrimp with 1 tsp. salt and
wash thoroughly under cold running water. Drain shrimp & pat dry. Mince the
shrimp with on/off turns of the food processor & transfer to a large mixing
bowl.Stir in remaining salt, the bread crumbs;ginger,egg white, pepper,
vermouth, chicken or fish stock & scallions. Stir vigorously until mixture
is blended. Add diced snow pease & sweet red pepper or pimiento. Spread 1/2
shrimp mixture on one egg crepe,top w/ half of the shredded carrots,&roll
up. Repeat with the other crepe.Place shrimps rolls on plate in a steamer &
steam 10min. Serve w/ Oyster Sauce. Oyster Sauce: Mix together, heat in
saucepan, and serve warm with Shrimp Rolls.
HU-NAN
CHESTNUT ST., PHILADELPHIA
WINE:TRAPICHE CHARDONNAY, 1977
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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