Friday, August 12, 2011

Shrimp roll

You know what’s better than having a warm bowl of soup. Having a warm bowl of soup (check out my recipe for Tom Yum soup) and munching on shrimp rolls that are crispy and delicate at the same time.

The outer layer of this popular Bengali restaurant dish is made with spring roll wrappers you get at your regular grocery store but the marinade requires a couple of specialty sauces, two to be exact. Thai sweet chili sauce and green chili sauce. The combination of these two sauces imparts a mildly sweet yet spicy flavor that makes these rolls very different from your regular spring rolls. Both sauces  are available at Asian markets or Indian groceries and will be a great addition to your pantry as they are good for a couple of months and can be used in a myriad of different dishes.

Also did I mention....
these rolls are made with whole shrimp and nothing else and then deep fried.   Bake them for a healthier version but sometimes it just feels soo good to indulge.

20 shrimps
10 sheets of spring roll wrapper
1 teaspoon minced garlic
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon black pepper
1 tablespoon sweet chili sauce
2 teaspoon green chili sauce
1 teaspoon corn starch

To seal the wrapper 
1 tablespoon water
1/4 cup water

Fresh shrimp from the farmers market. You can also buy tail on raw shrimp to make your life easier. I, for one, don't mind the extra work. I'd rather go the extra mile.
Clean and devein the shrimp and nick the inside a couple of times so that the shrimp don’t curl up. Here’s a little clip that demonstrates how to keep shrimp straight.

Get the marinade ready.
Marinate for 15 minutes. Doesn’t look very appetizing does it? Patience grasshopper. ;)
Soak up excess moisture with a paper towel. Cause we all know what happens if there’s water when you are deep frying. Don’t wory about the shrimp being bland as they’ve already taken in all the flavor.
Now comes the fun part. Wrapping up the shrimp. First gather the wrappers together. Cut them diagonally
 Make sure to keep them covered under a wet kitchen towel. Otherwise they'll dry up and will be harder to roll.
Take one of the triangles and place a scored shrimp on it like so
Fold one corner over tightly covering the shrimp. Make sure it's a tight wrap.
Roll it once and then fold the top over.
Keep folding till you get near to the other corner and brush some cornstarch-water mixture on the edge and seal it good
Keep repeating till all the shrimps gone
Deep fry the pieces in oil that's about 350 degrees F. When the rolls are added the oil should bubble vigorously. Enjoy with sweet chili sauce.

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