冬筍蝦卷 – Winter Bamboo Shoot Roll with Shrimp

冬筍蝦卷 – Winter Bamboo Shoot Roll with Shrimp

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):

 

 

  1. Mince shrimp meat into a fine paste. Add cooking wine, MSG, lard and egg white into the shrimp paste and mix evenly.

 

  1. Slice the scallion and ham into sticks

 

  1. 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.

 

  1. Steam the bamboo rolls, stem side down, on a steamer on high heat for 5 minutes.

 

  1. 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!

 

 

 

 

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Translated by Gumihou from kitchennovel dot com.

For anyone who wants to chat with me, do come over to discord !

https://discord.gg/EFcAxFt

 

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