Pork Shrimp Rolls <br> 豬肉蝦仁卷 <br/>

Over the past 20 years, pork shrimp roll has been a not-to-be-missed side dish during Chinese New Year in our family.

Week before Chinese New Year approaching, grandmother, mother and elder sister will make this dish in large batch and keep them frozen for consumption during Chinese New Year.

I had never helped in making pork shrimp rolls, but from observation during the making process over the years, I picked up the rudimentary to make this side dish.

Here is my version of pork shrimp rolls.

Relish as an appetizing side dish or as a snack whichever is desired :)

INGREDIENTS

Ground pork ... 400 grams

Shrimps ... 200 grams

12 water chestnuts ... 12

1/3 of medium size carrot

Green onion ... 1 stalk

Garlic ... 5 cloves

Cloud ear fungus ... 7

Beancurd sheets

SEASONING FOR MIXTURE

Ssame oil ... 1 Tbsp

White pepper powder ... 1 to 1.5 Tsp

Sugar ... 2 Tsp

Salt ... 2 Tsp

Corn starch or potato starch ... 1 Tsp

INSTRUCTIONS

Part 1. Some prep works beforehand

i. Shrimps

Peel and de-vein shrimps.

Soak in salt water for 5 min for springy and succulent texture.

Rinse off, refrigerate until it is ready to use.

ii. Cloud ear fungus

Soak cloud ear fungus in water for about 15 to 30 min or until they expand fully.

Trim off the hard stems. Set aside.

iii. Water chestnuts

Peel water chestnuts and soak in water to prevent discoloration.

Part 2. Now, some chopping works to be done

i. Chop carrot, green onion, garlic, water chestnuts, cloud ear fungus and shrimps separately. Clean chop board when necessary before each ingredient.

ii. Mix all ingredients and chop again.

♪ Note ♪

Mix ground pork and shrimp first, but there is no specific sequence to add the rest of the chopped ingredients.

i. First, mix ground pork and shrimp.

ii. Secondly, add in chopped water chestnut.

iii. Thirdly, add in chopped carrot, green onion, garlic & cloud ear fungus.

iv. Chop until the entire mixture has a slightly gooey texture and place in a big bowl for seasoning.

Part 3. Seasoning

i. Add seasoning to mixture and mix well.

♪ Note ♪

Beancurd sheet has salty taste itself, adjust seasoning to mixture so that rolls will not go too salty.

Part 4. Preparation prior to wrapping works

i. Divide and cut beancurd sheets into 20 x 20 cm (approximately), wipe cleanly.

ii. Make a piping bag by cutting a hole at one corner of a clean plastic bag bottom.

iii. Fill plastic bag with mixture and squeeze towards the bottom with hole.

Part 5. Wrapping pork shrimp rolls

i. Slowly squeeze out mixture about 1-inch away from the inner edge.

ii. Like this :)

iii. Bring the inner edge to wrap around mixture.

iv. Fold inwards both flanks of beancurd sheet.

v. Roll outwards and keep roll end opens about 1 to 2 inches.

vi. Dab small amount of egg white before sealing.

vii. Roll the sheet all the way through and it's done.

Continue wrapping with the remaining mixture until finish.

This ingredient amount makes about 12 to 15 rolls.

Part 6. Steaming pork shrimp rolls

i. Steaming takes about 5 to 8 min over medium high heat.

ii. Done steaming!

Frying pork shrimp rolls

i. Slice pork shrimp rolls diagonally.

ii. Puff lightly with corn / potato starch.

iii. Pan fry with 2 Tbsp cooking oil over medium low heat.

iv. Until both sides are golden brown.

v. And it's done.

Storing pork shrimp rolls

Store pork shrimp rolls in sealable bag and keep frozen for up to a month

Video

#porkshrimprolls #常備菜