Recipe - Pinwheel Shrimp Rolls

5 lg Eggs
1 tablespoon Salad oil
1 pound Raw shrimp; shelled,
deveined
2 teaspoon Salt
1/3 cup Fine dried bread crumbs
1 teaspoon Finely minced fresh ginger
1 Egg white
1/8 teaspoon Hot pepper powder
One fourth teaspoon White pepper
2 tablespoon Vermouth
One fourth cup Chicken or fish stock
2 tablespoon Finely chopped scallion;
white part only
One half Red sweet pepper or pimiento
minced
1 small Carrot; shredded
8 Snow peas; minced

OYSTER SAUCE
One fourth cup Oyster sauce
One fourth cup Chicken stock
1 tablespoon Soy sauce
1 tablespoon Tabasco sauce
1 teaspoon Ground fresh ginger

Beat the 5 eggs until wellblended. Brush a teflonlined skillet with half
the salad oil. Heat the pan and pour in half the eggs, swirling the pan to
let the eggs cover the bottom of the pan. Cook egg crepe until set. Remove
from pan and allow to cool. Repeat. Rub the shrimp with 1 tsp. salt and
wash thoroughly under cold running water. Drain shrimp & pat dry. Mince the
shrimp with on/off turns of the food processor & transfer to a large mixing
bowl.Stir in remaining salt, the bread crumbs;ginger,egg white, pepper,
vermouth, chicken or fish stock & scallions. Stir vigorously until mixture
is blended. Add minced snow pease & sweet red pepper or pimiento. Spread 1/2
shrimp mixture on one egg crepe,top w/ half of the shredded carrots,&roll
up. Repeat with the other crepe.Place shrimps rolls on plate in a steamer &
steam 10min. Serve w/ Oyster Sauce. Oyster Sauce: Mix together, heat in
saucepan, and serve warm with Shrimp Rolls.

HUNAN

CHESTNUT ST., PHILADELPHIA

WINE:TRAPICHE CHARDONNAY, 1977

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.