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

---------- Recipe via Meal-Master (tm) v8.03

Title: SAN SE JU I CHUAN (TRI - COLOR SHRIMP ROLLS)
Categories: China, Seafood
Yield: 4 Servings

1/2 lb Shrimp, small fresh peeled
1 1/2 oz Pork fat
3 Black mushrooms
4 Green vegetable leaves
2 Eggs
1/2 ts Salt
1 ts Cornstarch

----------------------MARINATE SHRIMP----------------------
2 Scallions
3 Ginger slices
1/2 tb Wine
1/2 ts Salt
1/2 ts Pepper
1/2 Egg white
1 tb 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 1/2
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 1/2 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
1/2 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 flour-batter: 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 Chiu-Yu
Printing Co, Ltd (1974)

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