Recipe - San Se Ju I Chuan (Tri - Color Shrimp Rolls)

One half pound Shrimp, small fresh peeled
1 One half ounce Pork fat
3 Black mushrooms
4 Green vegetable leaves
2 Eggs
One half teaspoon Salt
1 teaspoon Cornstarch

MARINATE SHRIMP
2 Scallions
3 Ginger slices
One half tablespoon Wine
One half teaspoon Salt
One half teaspoon Pepper
One half Egg white
1 tablespoon Cornstarch

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 One half 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 One half 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 One half 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 flourbatter: 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 ChiuYu Printing Co, Ltd (1974)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip