INGREDIENTS:
- 1 lb large shrimps (about 30 to 36 pcs)
- ¼ lb ground pork (or ground chicken)
- 1 teaspoon soy sauce
- ¼ cup green onions, finely chopped
- ¼ cup water chestnuts, finely chopped
- ¼ cup carrots, shredded
- 1 to 2 cloves garlic, peeled and minced
- ½ tsp salt
- ¼ tsp pepper
- oil, for deep frying
- 15 pcs springrolls, cut diagonally into two triangles
HOW TO COOK:
- Start by peeling shrimps and removing the heads (leave tail intact).
- With a small knife, make an incision near the head and all the way down the center of the shrimp’s back to the tail.
- With the tip of knife, remove and discard vein.
- Using hands, open flesh of shrimp until it lies flat.
- Make a small incision on the inside of the shrimp close to the tail (this will allow the shrimp to straighten not curl during frying).
- In a bowl, combine ground pork (or chicken), green onions, water chestnuts, carrots, garlic, soy sauce, salt and pepper.
- Gently stir the meat filling until well distributed.
- Place about ½ teaspoon meat filling between each butterflied shrimp and press to close around filling.
- On a flat working surface, arrange spring roll wrapper with pointed side facing up. Place stuffed shrimp on wrapper.
- Fold one side of wrapper over shrimp and the then fold the pointed side down.
- Roll wrapper around shrimp forming a tight log, moistening sides with water and pressing lightly to seal.
- Place in a single layer, seam side down, on a dish and cover with moist paper towel until ready to fry.
- In a pan over medium heat, heat about 2 inches deep oil until very hot but not smoking.
- Add shrimp rolls into oil with seam side down.
- Cook, turning on all sides as needed, until wrapper is golden and crisp and meat is cooked through.
- Do not overcrowd pan and fry in batches as needed.
- Remove from heat and drain on a wire rack set over a baking sheet.
- Serve hot with sweet and sour sauce. Enjoy!
IMAGE: catering.wokwithray.com
Also try: Crab Relleno
