Salad Shrimp Rolls
Fresh prawn rolls made by coating shrimp filling with almond slices, deep-frying, then wrapping in lettuce and drizzling with salad dressing.
Ingredients
Shrimp (peeled, deveined, drained)
250 g
Pork belly (minced)
50 g
Minced ginger
1 tsp
Chopped scallions
1 tbsp
Water chestnuts (crushed)
10
Sliced almonds
100 g
Butter lettuce
1
Salad dressing
1 pack
Salt
3.5 g
MSG
5 g
Sugar
6 g
Cornstarch
7 g
Ground pepper
1 tsp
Sesame oil
1 tsp
Instructions
1
Step 1
Peel, devein, and drain the shrimp; mince the pork belly; crush the water chestnuts, and set aside.
2
Step 2
Add all ingredients from Step 1 to a bowl, mix in all seasonings, and stir until the mixture is sticky to form the filling. Take about 60g of filling, roll into a long strip, and coat the surface with sliced almonds.
3
Step 3
Heat a pan, add salad oil and heat to 150°C. Add the prepared rolls from Step 2 and fry until the surface is golden brown, then remove and drain.
4
Step 4
Separate whole butter lettuce leaves, cut them into circles large enough to wrap the shrimp rolls with scissors, and arrange on a plate. Place the shrimp rolls on top, evenly squeeze salad dressing over the rolls, wrap with lettuce and serve.
