The Best Crispy Shrimp Spring Rolls Recipe | Easy Prawn Rolls
These tasty spring rolls are packed with vegetables, seafood and meat. They contain a lot of ingredients but are worth the effort. Serve them with your favorite sauce.
Wake Up Nigeria, August 29, 2022
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Crunchy Vietnamese Spring Rolls
Crunchy and moreish, these deep fried rice paper spring rolls make for the perfect snack!
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Deep Fried Crispy Seaweed Rolls w/ Shrimp & Pork Recipe - My Favorite Chinese Dim Sum! [4K ASMR]
Deep Fried Crispy Seaweed Rolls w/ Shrimp & Pork Recipe - My Favorite Chinese Dim Sum! [4K ASMR]
Fried Seaweed Rolls w/ Shrimp & Pork Dim-Sum Recipe:
*Makes about 15-23 rolls (depending on meat amount):
Option 1:
(my fave! …and what’s shown in the video):
Half&Half with shrimp & pork (Siu Mai / ShuMai style filling):
1lb shrimp
1lb ground pork
You can really do any ratio you prefer or have on hand atm…
eg: I once used only 150g shrimp + 450g pork and it still tasted excellent! I used only 150g shrimp that time, because it’s all I had atm.
Option 2:
All pure shrimp:
1.25-1.5lb shrimp; or even up to 2lb (really depends on you)
Option 3:
Shrimp with a little white-fish and pork:
Any white fish works: cod, halibut, bass, swordfish, etc.
Aim for 2lbs total of…
1 part pork, 2 part fish, 4 part shrimp (you could even include crab or imitation-crab if you like)
The above ratio goes the same as the Half&Half Shrimp&Pork notes… ie: doesn’t need to be super exact; just use what you have.
Note:
Different restaurants, chefs, chef’s origin and cities will all have diff styles of this:
Some, finely ground meat and bouncy like a Chinese fishball; while others are coarse and chunky (my fave style).
Some, use all/pure shrimp; while others add some fish and/or ground pork.
Etc, etc.
Shrimp marinade and cleaning solution (for more “pop” “snap” and crunch):
1/2tsp salt
1/4tsp baking soda
A little water
15mins soak
Rinse slime and water off thoroughly, 3-5x, until water in bowl is clear
Dry thoroughly - pat dry, ring, etc.
If your pork isn’t ground yet, you can also clean pork slices/pieces (before grinding):
Soak pork for a few mins. and rinse 3-5x to get the blood out, or until water runs clear and pork is more white.
Dry thoroughly - pat dry, ring, etc.
Meat-filling seasonings:
1-2tsp salt
1/2tbs chx boullion powder
1tbs sugar
2tbs cornstarch
1/2tsp sesame oil
2tsp soy sauce and/or oyster sauce (I did half&half, 1tsp of each)
1/2tsp white pepper
1/2tsp MSG
1-2 stalks of green onion, chopped/sliced
1/4oz Chinese parsley, chopped (optional)
Add an alkaline-solution to the meat-filling mix:
1/4tsp baking soda
Mixed with 3/4tsp water
Now, mix meat-filling very well (knead and also do circles with fingers/hands), until you see white streaks on the side of the bowl and it becomes a little sticky.
Mix for at least 5 mins.
You can also “Dat” and slam the glob/mixture into the bowl about 10x to give it more bounciness (optional). I tend not to do this as it’s messy and splatters.
Batter:
If cooking the entire batch of 15-23 rolls, then make 1cup total of the flour/cornstarch mix:
(this is a lot of rolls! I’m a relatively big eater and only eat 4-5 rolls)
1/2cup cornstarch
1/2cup flour
1tsp salt
1/4tsp baking soda (raises alkalinity, which promotes browning)
1/2tsp baking powder [optional] (promotes bubbles and a more airy batter)
75-100% (0.75-1cup) cold or ice water; or, enough water until you see thin ribbons that quickly disappear (a tempura batter consistency)
*If cooking only Half of the batch (and freezing the rest), just divide the above by 2.
(a Half batch is enough for 1 hungry eater + 2 light eaters, or 2 hungry eaters, or 3-4 light eaters)
*if cooking only a Quarter of the batch, or maybe only 4-5 rolls just for yourself, then divide the above by 4.
6-8 big sheets of nori, cut into quarters / squares (4 sheets is enough for 16 rolls; but cut 6-8 sheets to have a few extras ready, just in case).
Add about 2tbs of meat-filling per roll.
Roll gently, into rolls, kinda like making sushi-rolls.
Dip the rolls into the batter.
Deep fry (med to med-high heat) for 8-10 minutes, until golden-brown and crispy.
Dipping sauce:
Lemon (or Chinese black vinegar… I really prefer lemon though)
Soy sauce
Chinese chili-oil or Malaysian sambal (Indonesian sambal or Thai prik-pao or namprik would work great too)
Featured in this video:
Chinese Dim-Sum Recipe
Deep-Fried Crispy Seaweed Rolls w/ Shrimp & Pork
Fried seaweed shrimp roll dim sum, 海苔蝦捲
Fried shrimp & pork roll, 海苔豬肉蝦卷, 海苔蝦豬肉卷
Fried Seaweed Nori Roll recipe
Crispy seaweed rolls, 紫菜卷
Shrimp rolls with crisp seaweed, 紫菜包蝦
Tons of ASMR eating & cooking sounds of my favorite Chinese dim sum
The Best Crispy Shrimp Spring Rolls Recipe | Easy Prawn Rolls
Easy prawn/shrimp spring rolls that anyone can make it at home with simple everyday ingredients. Crispy skin outside, juicy prawns, and veggies fillings inside.
These rolls are perfect as an appetizer, side, or savoury snack. We usually served with chilli dipping sauce and have with Chinese tea or Jasmine tea.
Get your printable recipe for Crispy Prawn/Shrimp Spring Rolls : ▶
Ingredients list for Crispy Spring Rolls
150-200 g Prawns/Shrimp (about 5.3 oz) peeled and devained, roughly chopped
15 sheets Spring roll paper 10-15 sheets, ( square 250mm x 250mm )
200 g Cabbage Shredded ( about 2-3 cup ), use Chinese cabbage or sweetheart cabbage
3-4 Dried shiitake mushroom pre-soaked in warm water for 15 minutes
100 g Carrot Shredded ( about 1 cup )
1 tbsp Garlic finely chopped
3-4 Spring Onions thin slices
1 tbsp Vegetable oil or any neutral flavour oil ( for stir-frying fillings )
Vegetable oil for deep frying Or any neutral flavour frying oil
1 tbsp Plain flour ( mixed with 2 tbsp water ) flour glue to seal the wrappers
Seasonings
1 tbsp Soy sauce All purpose soy sauce or Light soy sauce
1 tbsp Oyster sauce
1 tsp Sesame oil
¼ tsp Black pepper ( or white pepper )
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RICE PAPER SEAWEED ROLLS (15 Rolls)
???? Potato starch noodles (glass noodles) - 100g
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???? Sesame seeds - ½ Tsp
???? Black pepper powder - a pinch
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???? Seaweed sheets - 15 half sheets
???? Rice paper - 15 pcs. (use WARM water for soaking, not longer than 5 seconds)
???? Vegetable oil for frying
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