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Ingredients:
1/2 lb raw shelled shrimp
1oz pork fat or suet
1 egg
2 sheets purple laver seaweed
1 medium-size cucumber
Mixture1(1/2t rice wine, 1/2t salt, 1/4t black pepper, 1/2t sesame oil,
1 egg white, 1T cornstarch)
Mixture2(1/2t cornstarch, 1t water)
Mixture3(2t salt, 1/4t black pepper, 1t sesame oil, 6C stock)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Rinse and devein shrimp; drain and smash with the side of cleaver;
chop finely. Chop pork fat finely and mix with chopped shrimp and
Mixture1; mix ingredients lightly against inside of mixing bowl to
thoroughly combine (filling). Peel cucumber and roll-cut into bite-size
pieces.
2)Beat egg lightly (add the remaining egg yolk from Mixture1); mix with
Mixture2.
3)Heat a lightly-oiled pan and add egg mixture; rotate pan so that egg
spreads evenly to coat pan and forms a thin pancake; cook until lightly
brown and flip over to other side; cook a few more seconds until golden
and remove; cut into half and trim to a 7x3-inches rectangle. Cut each
seaweed in half.
4)place an egg sheet flat on counter (long edge on horizontal); spread
surface with 1/4 of filling; smooth top and place a sheet of seaweed on
top; beginning at each side edge, roll up jelly-roll style to middle
(so that rolls will meet in middle); spread a bit of filling between
rolls to secure them together; repeat process for other roll. Place
rolls
on a lightly-oiled heatproof plate; place in steamer and steam 10
minutes;
remove and cut each roll into 1/2-inch sections.
5)Heat Mixture3 until boiling; add cucumber pieces and cook 5 minutes;
remove and place in serving bowl; arrange egg roll sections on top and
pour hot Mixture3 mix over all; serve.
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