Ingredients
1/2 lb shrimp, small fresh peeled
1 1/2 oz pork fat
3 black mushrooms
4 green vegetable leaves
2 eggs
1/2 tsp salt
1 tsp cornstarch
MARINATE SHRIMP
2 scallions
3 ginger slices
1/2 tbsp wine
1/2 tsp salt
1/2 tsp pepper
1/2 egg white
1 tbsp cornstarch
Directions
Procedure:
1) Sprinkle some salt on shrimp and mix well. Rinse in water and
dry. Pound shrimp on cutting board gently with the back of a knife.
Then chop it into a minced paste. Mince the pork fat and mix both
well in a large bowl.
2) Pound the scallion and ginger and chop into bits.
Place them in a small bowl and add water and wine
3) Pour water from above mixture into the bowl of minced shrimp and
add the pepper, the salt and the 1/2 an egg white. Stir well in one
general direction until sticky and smooth. Add 1 tablespoon of
cornstarch and stir again.
4) Soak the mushrooms in a bowl of warm water for 10 minutes. Drain,
remove the stems, and shred into thin slices. Boil the green
vegetables in boiling water for 3 seconds. Plunge in cold water and
squeeze dry.
5) Beat 2 eggs. Add 1/2 teaspoon of salt, 1 teaspoon of cornstarch
(mixed with 1 tablespoon of water).
Make into a thin pancake (about 10 inches). Remove cooked pancake
and cut it into a large square.
6) Sprinkle some cornstarch on the pancake. Spread 1/2 of shrimp
mixture evenly over pancake and sprinkle some more cornstarch on it.
Spread the vegetable leaves and rest of the shrimp mixture on it.
Finally, put the shredded mushroom shreds into 2 rows along the two
ends. From these two ends, slowly roll pancake toward the center and
paste together with some shrimp paste. Place upon oblong dish and
steam for about 8 minutes.
7) Remove and cut into slices. Arrange on plate attractively. (You
may make a flour-batter: mix with some eggs flour, cornstarch and
cold water. Dip the whole shrimp roll into the mixture and deep fry
until golden brown, then cut into slices).
NOTE: Laver and ham shreds may be used in place of the vegetable
leaves and black mushrooms.
Posted by [Cookie Lady] from Pei Mei's Chinese Cook Book Volume II
by Fu. Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974)
Servings: 4 servings
San Se Ju I Chuan (Tri - Color Shrimp Rolls) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fish; Seafood; Shrimp
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into distant history, in fact as far back into recorded history as ancient Egypt, and quite possibly further than that. Having said that, generally, these ancient recipes were just simple hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts is a series of stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a roman called Apicius created some scripts showing how to cook the recipes prepared by the Romans. In his scrolls, he recounts how the meals were split into appetizers, main meal and dessert, something that is very familiar to us today. Additionally, he informs us how the Roman chefs were skilled in the use of a wide range of herbs, including a few that are still present in modern kitchens like thyme, mint and parsley. Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from middle-east cuisine, including spices like parsley and basil. These new foods and spices created an explosion in publications on food, some of which still exist in academic collections. Like it or not, the introduction of TV gave us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing us all to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this San Se Ju I Chuan (Tri Color Shrimp Rolls) recipe.
