Seaweed Shrimp Roll (海苔蝦捲)
Author: Mike Hsu
Recipe type: Appetizer
Cuisine: Chinese
Serves: ~12 rolls
1 egg 1 cup all purpose flour 1 cup ice water Cut the full sheet of seaweed into quarters Take about 2 tbsp shrimp paste and put on the lower portion of the cut seaweed sheet Roll up the shrimp paste and use a little bit of shrimp paste as “glue” to glue the roll Heat frying oil to 350°F Slightly mix 1 egg with 1 cup of flour and 1 cup of ice water to make tempura batter Dip the seaweed roll into the tempura batter so it’s lightly coated Slide into frying oil, turning periodically so it’s fried on all sides Drain and serve while hot Recipe by It's My Dish at https://itsmydish.com/seaweed-shrimp-roll/
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