We're revisiting my hometown of Tainan, Taiwan with this recipe for fried prawn rolls wrapped in beancurd skin! Enjoy this delicious combination of textures and flavours that's great as part of a full meal or on its own as a midday snack.
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TAINAN FRIED SHRIMP ROLLS
Adapted from "Made In Taiwan" by Clarissa Wei, Ivy Chen
¼ cup minced green cabbage
¼ cup minced celery
Scallion, minced
½ pund peeled and deveined shrimp, minced
60g ground pork
1 egg
1 tsp rice wine
1 tsp sesame oil
1 tsp white sugar
¾ tsp salt
1/8 tsp white pepper
3 tablespoon tapioca starch
Packet of beancurd skin
4 cups canola or soy bean oil
1 tbsp soy sauce paste
½ tsp wasabi
In a bowl, combine the shrimp, cabbage, celery, ground pork, egg, scallion, wine, sesame oil, tapioca starch, sugar, salt and white pepper.
Stir everything together with chopsticks in one direction until the mixture is very sticky, 1 to 2 minutes. Cover and put in the refrigerator to firm up for 1 hour.
Take the bean curd sheets and cut them into squares 8x8 inches. Fold them into triangles. Put one triangle on your work surface with the topping pointing away from you.
With a small pastry brush, brush a line egg on the left and right border of the triangle. Lay a row of filling, about 40g, horizontally along the base of the triangle. Fold in the bottom corners toward the center and tightly roll the triangle away from you like a burrito. Continue with the rest of the filling.
In a large wok, heat the oil over medium heat until it reaches 325F. With tongs, carefully lower the shrimp rolls into the hot oil and cook until they are golden brown and crisp on all sides, 3-4 minutes. Remove the rolls with tong and drain over a wire rack.
In a small bowl, make a dipping sauce for the shrimp rolls by adding a small dollop of wasabi paste on top of the soy sauce paste.
SOY SAUCE PASTE
½ cup soy sauce
¼ cup raw sugar
2 tbs glutinous rice flour or corn starch
In a small sauce pan, whisk together the soy sauce, sugar, and ½ cup water. Bring to boil, stir constantly.
In a small bowl, mix the glutinous flour and ¼ cup water to form a slurry. Reduce the heat to medium so that the liquid is a brisk simmer. Pour in the slurry, immediately whisk to combine, and cook until the sauce thickens, about 30 seconds.
21 фев 2024
