Calla Lily Recipes 食譜篇 - 春捲蝦 (SHRIMP SPRING ROLLS)

春捲蝦 (SHRIMP SPRING ROLLS)

Ingredients :-

3 tablespoons oil

4 cloves garlic, chopped finely

2 large onions, sliced thinly

300g shrimp, shelled and chopped coarsely

1 small yam bean (bangkuang), cut into thin strips

1 carrot, shredded

2 packets frozen spring roll skin (125-mm squares)

1 egg white

1 cup oil for deep-frying

Spring onions for tying (optional)

Seasoning

1 tablespoon sugar

1½ tablespoons salt

1 teaspoon white pepper

1. Heat oil in a pan over medium fire. When hot, stir-fry garlic and onions for 1 min or until fragrant. Add shrimps and stir-fry until they turn pink.

2. Add the yam bean, carrot and seasoning ingredients. Mix for 1 min. Do not overcook. Remove vegetable mixture and place in a large colander or sieve. Allow to cool slightly as it drains.

3. To prepare a spring roll, place 2 pieces of spring roll skin on top of each other. Put 1½ tablespoons of vegetables diagonally across the squares, leaving a 2cm gap on each end. Fold both ends over the filling and roll up. Brush tip of spring roll with egg white to seal. Repeat with the rest of the ingredients, until everything i used up.

4. Heat oil in a wok over medium-high fire. When smoking hot, add spring rolls in batches and deep-fry for about 15 mins, until crispy and golden. Drain on paper towels.

5. Use one spring onion stalk to tie around each spring roll for a pretty finish. Serve spring rolls with chilli sauce.