* Shrimp and Banana Spring Rolls

Posted on October 6th, 2008 by Linda. Filed under Appetizer, Cantonese, Chinese, Cuisine, Dim Sum, Shrimp.


Shrimp and banana – not your typical pairing.  But in this case, the flavor profiles of the shrimp and banana work really well together!  Although, I have to admit — put anything into a fryer and it will taste yummy!

Chef’s tip:  When deep frying, fry small batches at a time to keep the temperature at a constant high of 375.  The more spring rolls you crowd into the fryer, the quicker the temperature will drop (the law of thermodynamics!), thus, the soggier your spring rolls will be.  And always, always use a fry thermometer.

Filling:
1 lb raw shrimp, shelled and deveined, cut into ½ inch cubes
1 teaspoon sugar
1 tablespoon cornstarch
1 tablespoon sesame oil
2 ripe bananas, peeled, halved lengthwise from top to bottom, then cut into a 1/2-inch dice
½ cup canned bamboo shoots, rinsed thoruoghly and minced
½ cup water chestnuts, drained and chopped
½ cup scallions, green and white, chopped finely
½ cup cilantro, chopped finely
1 tablespoon soy sauce
2 tablespoon Chinese rice wine or pale dry sherry
1 teaspoon kosher salt
A pinch of white pepper

24 square spring roll wrappers – 6 x 6 inch
1 large egg beaten with 2 Tablespoons water (egg wash)
6 cups canola oil for frying

Sauce:
½ cup sake
2 Tablespoons mirin
2 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
2 Thai chilies, seeds optional, finely chopped
1 clove garlic, finely minced
1 Tablespoon finely chopped cilantro stems

Preparing the filling:
1.    Cut half the shrimp into 1/2 in cubes, and mince the rest. Mix shrimp with sugar, cornstarch and sesame oil.
2.    In a medium bowl, toss together the remaining filling ingredients. Divide into 24 portions.
Assembly:
3.    Cut off 2 inches off the corner of the stack of spring roll wrappers –  the one end pointed towards you.  Cover wrappers with a damp tea towel.
4.    Take one wrapper and place the cut end closest to you.  Brush uncut ends with egg wash. Place 2-3 Tablespoons of the shrimp mixture closer to the cut end. Fold the left and right side over the filling.  Holding the sides in place, fold the bottom flap up and roll the roll up into a cylinder.  Place spring rolls, on its seam, on a baking sheet that is slightly floured with cornstarch.  Repeat folding the remaining rolls.
Frying the spring rolls:
5.    Heat canola oil till 375F.  Drop several spring rolls into the oil and fry till golden brown, about 5 minutes each.  Immediately drain on a wire rack over a baking sheet.
Preparing the dipping sauce:
6.    Mix all the sauce ingredients together in a bowl and set aside.  Serve with hot spring rolls.

Serves: 24 portions

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