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Appetizers: Stuffed Shrimp Roll




Source of Recipe


CM


Recipe Introduction


I found this recipe on-line and thought it would make a neat addition to my events menu. I finally got a chance to make some today.

The Original Stuffed Shrimp Roll Recipe

1 pound lean ground pork (substitue ground chicken, turkey or beef)
1/4 pound peeled and deveined shrimp, minced
1/2 cup minced onion
1/2 cup minced water chestnuts
1/2 cup minced carrots
1/4 cup minced green onions
1 tablespoon dry Sherry
1 tablespoon roasted or dark sesame oil
1/4 cup Shiitake mushrooms, soaked, drained and minced
1/2 teaspoon minced fresh ginger root
1 whole egg
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package egg roll wrappers, cut in halves lengthwise
60 medium raw shrimp, peeled, deveined and butterflied leaving tails
Egg was made by blending 1 egg with 1 teaspoon water
Oil for deep-frying
Sweet and Sour Sauce

I looked at the recipe and found it to be a bit bland so I decided to change it up a bit.


List of Ingredients




1 pound ground beef
1/4 pound shrimp
1/2 cup minced onion
5 stalks green onions
1 cup minced Jicama
3 stalks minced celery
2 tablespoons fresh minced ginger root
2 tablespoons White Wine for cooking
2 tablespoons Fish Sauce
1 tablespoon Shoyu
2 tablespoons Oyster Sauce
1 whole egg
2 teaspoon Black Pepper
1 tablespoon garlic powder

Sweet and Sour Sauce

2 tablespoons dark soy sauce
2 tablespoons Sherry
1/4 cup catsup
1/4 cup sugar
1 cup chicken stock
1/4 cup coconut palm vinegar or cider
1 tablespoon minced gigger root
1 teaspoon sesame oil
1/2 cup canned crushed pineapple
1/2 teaspoon chile garlic paste, optional
2 tablespoons cornstarch dissolved in 2 tablespoons cold chicken stock




Recipe



I didn’t put the shiitake mushroom in as this ingredient tends to spoil the roll if not eaten right away. However, if you’re serving it for a party, the shiitake mushroom will add a wonderful unique flavor and aroma to this dish. I used fresh Jicama instead of the canned preserved water chestnuts for the same reason why I omitted the shiitake mushroom. I didn’t add the carrots because I’m trying to make sure that the shrimp flavor is more prominent. Instead of Sweet and Sour sauce, I was too lazy to make it, instead I used the bottled Sweet Chili Sauce.

Here is the preparation for making this dish. I am putting down the same instructions that came with this recipe since the only difference is some of the ingredients. Otherwise, the steps I followed is the same.

In a bowl combine ground pork, minced shrimp, onion, water chestnuts, carrots, geen onions, Sherry, sesame oil, mushrooms, ginger, 1 egg, salt and pepper. Mix well.

On shorter end of each half of egg roll wrapper, place a whole butterflied shrimp with tail sticking out from the wrapper. Place a tablespoon of stuffing in the center of the butterflied shrimp body. Fold down the lng side of wrapper and roll from short end side to reach other end. Brush edge with egg wash to seal.

Deep fry rolls until golden brown, about 5 to 6 minutes. Drain on paper towels. Serve warm wtih Sweet and Sour Sauce.

Sweet and Sour Sauce:
In saucepan combine soy sauce, Sherry, catsup, sugar, chicken stock, vinegar, ginger and sesame oil. Bring to a boil. Simmer and stir in pineapple, chile garlic paste and cornstarch mixture. Cook until thickened about 2 - 4 minutes.