Winter Bamboo Shoot Rolls with Shrimp – 冬筍蝦卷 – (Qīngzhēng shīzitóu)
Amount:
Makes 1 dish
Ingredients:
|
Boiled & Shelled Shrimp |
150g |
|
Winter Bamboo Shoot |
200g |
|
Chinese Ham |
25g |
|
Egg White |
1 |
|
Scallion (Stem part) |
10g |
|
|
|
|
Seasoning |
|
|
MSG |
2.5g |
|
Starch |
10g |
|
Cooking Wine |
10g |
|
Lard |
10g |
|
Salt |
1.5g |
Method (No step by step picture instructions):
- Mince shrimp meat into a fine paste. Add cooking wine, MSG, lard and egg white into the shrimp paste and mix evenly.
- Slice the scallion and ham into sticks
- Slice the bamboo shoot into 20x5x1mm slices. Smooth the shrimp paste onto a third of the bamboo slice, place sticks of scallion and ham onto the shrimp paste and roll into a neat tube.
- Steam the bamboo rolls, stem side down, on a steamer on high heat for 5 minutes.
- Arrange the bamboo rolls in a pyramid shape for aesthetic appeal before serving
Note: To be honest, the instructions were a bit cagey, but the ingredients list looks alright. I’ve included the webpage I referenced this recipe from, but to be honest, it’s more headache inducing than helpful.
The original recipe can be found at ytower, not that it’s actually much help ^_^
This recipe is mentioned in The Feast, Chapter 103.
Have fun cooking and eating!
^_^
Translated by Gumihou from kitchennovel dot com.
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