• STUFFED SHRIMP ROLLS
  • Ingredients: 1 pound lean ground pork (substitute can be ground chicken, turkey or beef) 1/4 pound peeled and deveined shrimp, minced 1/4 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 ginger root 1 whole egg 1/2 teaspoon salt or to taste 1/4 teaspoon black pepper 1 package (30 to package, 6-inch square) thin egg roll wrappers, cut in halves lengthwise 60 medium raw shrimp, peeled, deveined and butterflied leaving tails Egg wash made by blending 1 egg with 1 teaspoon water Oil for deep-frying Sweet and Sour Sauce (or can buy bottled sauce in any Asian supermarket) Shrimp Roll Preparation: In bowl combine ground pork, minced shrimp, onion, water chestnuts, carrots, green onions, Sherry, sesame oil, mushrooms, ginger, 1 egg, salt and pepper. Mix well. On shorter end of each half of egg roll wrapper, place whole shrimp with tail sticking out from wrapper. Place tablespoon of stuffing on center of shrimp body. Fold down long side of wrapper and roll from short end side to reach other end. Brush edge with egg wash to seal. Heat oil in skillet to 350 degrees. Deep fry rolls until golden brown, about 5 to 6 minutes. Drain on paper towels. Serve warm with Sweet and Sour Sauce - see preparation below. Sweet and Sour Sauce Ingredients: 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 ginger root 1 teaspoon roasted 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 Sauce Preparation: In saucepan combine soy sauce, Sherry, catsup, sugar, chicken stock, vinegar, ginger and sesame oil. Bring to boil. Simmer and stir in pineapple, chile garlic paste and cornstarch. Cook until thickened, about 2-4 minutes.

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