Crispy Hong Kong-Style Fried Shrimp Rolls | Easy Dim Sum Recipe! | 炸鲜虾卷

Описание: Fried shrimp rolls are  Hong Kong-style dim sum that is incredibly delicious and easy to make. In this recipe, I will show you how to prepare simple fried shrimp rolls that can rival those served in dim sum restaurants.

Most ingredients are commonly available, except for the bean curd skin, which you may need to purchase from an Asian grocery store.

Let’s dive into how to prepare the fried shrimp rolls, Hong Kong style.

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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/fried-shri... )

Ingredients (Filling)
400g shrimps
150g minced pork
1 tbsp Shaoxing wine
1 tbsp Sesame Oil
1 tsp sugar
½ tsp ground white pepper
½ tsp salt
1 tbsp cornstarch
2 tbsp diced carrot
2 tbsp chopped green onions

Ingredients (others)
1 tsp cornstarch (mix with 1 tbsp cold water to form a slurry)
16 dried beancurd skin (12cm x 20cm each)
Vegetable oil for deep frying


Method:
1. First, remove the head and shell of the shrimp, then devein them. Divide the shrimp into two portions: cut half into small cubes, and bash the other half with the flat side of a knife before mincing it finely into a paste.
2. Mix the shrimp paste and cubes with chopped green onion, diced carrot, and minced pork or fish paste. Then, season the mixture with Shaoxing wine, ground white pepper, sesame oil, sugar, salt, and cornstarch.
3. Throw it back into the bowl repeatedly 20 to 30 times until the ingredients stick together and pasty.
4. Cut the dried bean curd skin into rectangles, about 12cm by 20cm (4.7 in x 7.8 in(.
5. Use a damp cloth to wipe it down to remove any dirt and excess salt that may remain from production.
6. Place a portion of the filling on one end of each bean curd skin and roll it up. Prepare a slurry of cornstarch and water, and apply it to the part of the wrapper without filling. Roll it up tightly to form and seal it firmly. Seal both ends.
7. Deep-fry them in oil at medium-high heat until both sides are golden brown. Avoid overcrowding the pan to prevent the rolls from sticking together. Flip them occasionally to ensure even cooking.
8. Once done, remove the rolls from the oil and drain on paper towels to remove the excess oil.

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The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246

Borrtex - A Quick Coffee

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Website: https://tasteasianfood.com/
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