Fried Shrimp Spring Rolls
Spring rolls pan-fried to deliciousness!
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
- Nutrition values do not include celery leaves or other greens and cherry tomatoes.
Ingredients(Servings: 2)
Directions
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Devein the shrimp, rinse in salt (extra) water and wipe away excess moisture.
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Julienne the celery.
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Heat up the 1 tsp of the vegetable oil in a fry pan, saute the long onion and ginger. Once fragrant, add in and saute (1).
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When the shrimps turn bright pink, season with (A). After diluting the starch with the water, stir in to thicken the cooking liquids and allow to cool.
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Place equal portions of (4) and (2) onto the center of each spring roll, then roll up from the nearest edge.
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Coat a fry pan with half of the remaining 1 tsp of vegetable oil and cook (5), then pour the other half onto the spring rolls, flip and pan-fry. Garnish with celery leaves or other greens.
Cooking Basics
Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
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