(pronounced ha ku-en)
This is a variation on the "roll" idea: instead of meat, a shrimp filling is wrapped in spring roll pastry and fried, and voila! an elegant and crispy Dim Sum. Even though the shrimp roll is a newcomer to the Dim Sum menu, it will no doubt become a star on home-entertaining menus.
- 1 lb shrimp, shelled, cleaned and diced
- 1 pkg spring roll wrap
- 1/2 oz cornstarch
- 1/3 tsp chicken bouillon powder
- 1/3 tsp salt
- 2/3 tsp sugar
- 1/3 tsp sesame oil
- dash white pepper
- 6-8 water chestnuts
- 1/2 cup carrot slivers
- 1 tbsp flour
- 1. Defrost spring roll pastry in fridge overnight.
2. Make fine carrot slivers with a small carrot, using a vegetable peeler. Set aside.
3. Make a small amount of paste, with a tablespoon of flour and a bit of water. Set aside.
4. Peel water chestnuts as you would a potato. Rinse and chop coarsely. (Use canned ones if you must)
5. Mix shrimp, water chestnuts, carrot slivers and seasoning together in a bowl.
6. Cut pastry squares into rectangular halves.
7. Use one teaspoon of filling for each shrimp roll. Be careful not to overfill.
8. Heat an inch or two of oil to 300 F. Fry shrimp rolls in small batches until golden. They will float to the top when done. Let rest on paper towels.
9. Serve with Worcestershire sauce.
This recipe is from the book Have Some Dim Sum by Evelyn Chau.