Deep-fried Shrimp Rolls

Deep-fried Shrimp Rolls

　　Deep-fried Shrimp Rolls

Ingredients:

    24 medium shrimp (approx. 600g), 100g fatty pork, 25g cooked lean ham, 25g soaked and shredded mushrooms, 75g shelled eggs, 50g dry flour, 100g breadcrumbs, 3.5g salt, 3.5g monosodium glutamate, 1g pepper, 5g sesame oil, 1000g cooking oil (consumes 100g).

Preparation:

(1) Boil the fatty pork in boiling water until cooked, then remove and let cool. Devein, shell, and clean the shrimp, then pat dry. Mix with 2g each of MSG and salt and marinate for about 2 minutes. Make a shallow slit along the back of each shrimp to flatten it slightly, then gently press with a knife. Cut the fatty pork and mushrooms into strips, each 3cm long, 1.5mm wide and thick (24 strips each), and mix with 1.5g each of salt and MSG. Also cut the ham into 24 strips of the same size.

(2) Place the shrimp with the opening facing upward, spread them out one by one, and lay one strip each of fatty pork, ham, and mushrooms horizontally on top. Roll from the tail end inward to form a tube shape. Lightly coat each roll with dry flour, brush evenly with the beaten egg mixture, then roll in breadcrumbs.

(3) Heat a wok over medium heat, add cooking oil and heat until it reaches about 150°C (50% heat). Place the shrimp rolls in the wok, then remove the wok from the heat. Let the rolls fry for about 5 minutes until golden brown and cooked through. Remove with a strainer to drain excess oil. Return the wok to the heat, add sesame oil and pepper, pour in the shrimp rolls and stir-fry briefly to mix well. Plate and serve with Chaoshan sweet sauce.

Features:

This dish is shaped like a tube, featuring a crispy outer layer and tender interior, with a rich and fragrant shrimp flavor.