Text 18684, 83 rader
Skriven 2011-12-05 21:34:00 av JIM WELLER (1:123/140)
Ärende: Shrimp 3
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork and Shrimp Egg Rolls or Wontons
 Categories: Appetizers, Chinese, Noodles, Shrimp, Pork
      Yield: 16 eggrolls
 
      8    Dried mushrooms
      1 oz Bean threads
      8 oz Shrimp, deveined & peeled
      8 oz Lean, boneless pork
      2 tb Water
      2 tb Oyster sauce
      1 tb Rice wine
      2 ts Cornstarch
      1 tb Cooking oil
      1 tb Grated gingerroot
      2    Cloves garlic, minced
      1 md Carrot, finely shredded
    1/2 c  Fresh bean sprouts, chopped
      2    Green onions, sliced
           Cooking oil or shortening
           For deep-fat frying
     16    Eggroll wrappers or
     64    Wonton wrappers
           Sweet-and-Sour Sauce
           Chinese mustard
 
  Soak mushrooms for 30 minutes in enough warm water to cover. Rinse
  well; squeeze to drain.  Finely chop, discarding stems. Soak been
  threads for 15 minutes in enough warm water to cover. Drain well;
  squeeze out excess moisture.  Cut into 2-inch lengths.  Thaw
  shrimp, if frozen. Finely chop shrimp and pork.  Mix water, oyster
  sauce, wine, and cornstarch in a bowl.
  
  Heat 1 Tbsp oil in a large skillet over medium-high heat. (add
  more oil as needed during cooking.) Stir-fry gingerroot and garlic
  in hot oil for 15 seconds.  Add carrot, sprouts, and onions;
  stir-fry for 1 to 1 1/2 minutes or till crisp-tender.  Remove from
  skillet.
  
  Add shrimp to skillet; stir-fry for 1 to 2 minutes or till pink.
  Remove. Add pork; stir-fry for 2 to 3 minutes or till meat is no
  longer pink. Push meat to sides of skillet. Stir sauce; pour into
  center of skillet. Cook and stir till bubbly.  Cook and stir 1
  minute more. Return shrimp and vegetables to skillet. Add bean
  threads and mushrooms. Stir to coat with sauce.  Remove and cool.
  
  Heat 1 1/2 to 2 inches cooking oil in a wok or 3 quart saucepan to
  365 degrees.  Fill wrappers.
  
  To wrap a Wonton: Place the wonton wrapper with a point toward
  you. Spoon 2 teaspoons of filling diagonally on the wrapper, just
  below the center. Fold the bottom point over the filling; tuck it
  under the filling. Roll the wonton wrapper once to enclose the
  filling; leave about 1 inch unrolled at the top of the wrapper.
  Moisten the right-hand corner of the wrapper with a little water.
  Pick up the right- and left-hand corners of the wrapper and bring
  toward you, below the filling. Overlap the right- and left-hand
  corners; press together to seal.
  
  To wrap an Eggroll: Place the egg roll wrapper with a point toward
  you. Spoon 1/4 cup of filling diagonally on the wrapper, just
  below the center. Fold the bottom point over filling; tuck it
  under filling. Fold the right and left corners over the filling to
  form an envelope shape. Roll the egg roll toward the remaining
  corner. Moisten the top point with water and press firmly to seal.
  Fry, a few at a time, in hot oil for 1 to 2 1/2 minutes or till
  golden, turning once. Remove from oil. Drain on paper towels. Keep
  warm in a 300 degree oven while frying remaining food. Serve warm
  with sweet-and-sour sauce or Chinese mustard.
 
MMMMM

Cheers

YK Jim


... Care for a shrimp cocktail?  No, thanks - I need a BIG one.

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