Pinwheel shrimp rolls

4 Servings

Ingredients

Quantity Ingredient
5 larges Eggs
1 tablespoon Salad oil
1 pounds Raw shrimp; shelled, deveined
2 teaspoons Salt
⅓ cup Fine dried bread crumbs
1 teaspoon Finely minced fresh ginger
1 Egg white
⅛ teaspoon Hot pepper powder
¼ teaspoon White pepper
2 tablespoons Vermouth
¼ cup Chicken or fish stock
2 tablespoons Finely chopped scallion; white part only
½ Red sweet pepper or pimiento diced
1 small Carrot; shredded
8 Snow peas; diced
¼ cup Oyster sauce
¼ cup Chicken stock
1 tablespoon Soy sauce
1 tablespoon Tabasco sauce
1 teaspoon Ground fresh ginger

Directions

OYSTER SAUCE

Beat the 5 eggs until well-blended. Brush a teflon-lined skillet with half the salad oil. Heat the pan and pour in half the eggs, swirling the pan to let the eggs cover the bottom of the pan. Cook egg crepe until set. Remove from pan and allow to cool. Repeat. Rub the shrimp with 1 tsp. salt and wash thoroughly under cold running water. Drain shrimp & pat dry. Mince the shrimp with on/off turns of the food processor & transfer to a large mixing bowl.Stir in remaining salt, the bread crumbs;ginger,egg white, pepper, vermouth, chicken or fish stock & scallions. Stir vigorously until mixture is blended. Add diced snow pease & sweet red pepper or pimiento. Spread ½ shrimp mixture on one egg crepe,top w/ half of the shredded carrots,&roll up. Repeat with the other crepe.Place shrimps rolls on plate in a steamer & steam 10min. Serve w/ Oyster Sauce. Oyster Sauce: Mix together, heat in saucepan, and serve warm with Shrimp Rolls.

HU-NAN

CHESTNUT ST., PHILADELPHIA

WINE:TRAPICHE CHARDONNAY, 1977

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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