San Se Ju I Chuan (tri – Color Shrimp Rolls)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Vegetables, Eggs | Chinese | China, Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp, small fresh peeled |
| 1 1/2 | oz | Pork fat |
| 3 | Black mushrooms | |
| 4 | Green vegetable leaves | |
| 2 | Eggs | |
| 1/2 | t | Salt |
| 1 | t | Cornstarch |
| 2 | Scallions | |
| 3 | Ginger slices | |
| 1/2 | T | Wine |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 1/2 | Egg white | |
| 1 | T | Cornstarch |
INSTRUCTIONS
Procedure 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. Pound the scallion and ginger and chop into bits. Place them in a small bowl and add water and wine 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. 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. 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. 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. 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) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 141
Calories From Fat: 70
Total Fat: 7.8g
Cholesterol: 171.7mg
Sodium: 1035mg
Potassium: 155.5mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: <1g
Protein: 12.7g