Fried shrimp rolls are a delightful Hong Kong-style dim sum dish that is both incredibly delicious and easy to prepare. This recipe will guide you through making simple fried shrimp rolls that can rival those found in dim sum restaurants.
Most of the ingredients are readily available, with the exception of the bean curd skin, which you may need to purchase from an Asian grocery store.
Let’s explore how to prepare these popular dim sum fried shrimp rolls.
Ingredients Required to Prepare the Shrimp Rolls
- Shrimp: Fresh shrimp is the star ingredient, providing a crunchy texture and rich flavor. Medium to large shrimp are preferred as they are easier to clean.
- Bean Curd Skin: This soft wrapper, known as 豆腐皮 or 腐竹皮 in Chinese, is essential for the rolls. It is pliable and easy to fold, unlike the crispier version used in vegetarian dishes.
- Fish Paste/Ground Meat: Either ground meat or fish paste is mixed with minced shrimp to create the filling. Pork or fish can be used based on your preference, but for an authentic taste, shrimp combined with fish paste is recommended.
- Seasoning: Typical Cantonese seasonings include Shaoxing wine, ground white pepper, sesame oil, sugar, salt, and cornstarch.
- Others: Chopped green onions and diced carrots add freshness and crunch.
How to Prepare Hong Kong-Style Fried Shrimp Rolls
- Begin by removing the head and shell from the shrimp, then devein them. Divide the shrimp into two portions: cut half into small cubes and mince the other half into a paste.
- Combine the shrimp paste and cubes with chopped green onions, diced carrots, and minced pork or fish paste.
- Season the mixture with Shaoxing wine, ground white pepper, sesame oil, sugar, salt, and cornstarch.
- Mix everything thoroughly by hand. Wearing a glove, lift the filling and throw it back into the bowl repeatedly 20 to 30 times. This technique helps to create a cohesive and springy mixture.
- Cut the dried bean curd skin into rectangles, typically around 12cm by 20cm (4.7 in x 7.8 in).
- Wipe the bean curd skin with a damp cloth to remove any dirt and excess salt from production.
- Place a portion of the filling at one end of each bean curd skin and roll it up. Use a cornstarch slurry to seal the edge without filling. Roll tightly and seal both ends.
- Press both ends of the shrimp rolls to secure the filling and shape them into small pillows.
- Heat oil in a wok or skillet over medium heat. Carefully add the shrimp rolls and deep-fry until both sides are golden brown, flipping occasionally for even cooking.
- Once cooked, remove the rolls from the oil and drain on paper towels to absorb excess oil.
These shrimp rolls are so flavorful that they can be enjoyed without any dipping sauce. However, some dim sum restaurants serve them with mayonnaise and chili sauce.
Tips for Making Better Hong Kong-Style Fried Shrimp Rolls
- Use fresh shrimp for the best flavor and texture. Divide the shrimp into chunks for texture and a paste for cohesiveness.
- Bash the shrimp before mincing to achieve a smooth paste-like consistency.
- If unsure about the filling amount, divide it into 16 portions for uniform rolls.
- Use oils with a high smoke point for deep-frying, such as canola, peanut, or corn oil.
Storage and Frying Frozen Rolls
Raw shrimp rolls freeze well. Lay them in a single layer on a tray lined with baking paper, ensuring they don’t touch. Once frozen, transfer them to a ziplock bag or airtight container. This prevents them from sticking together.
To fry frozen shrimp rolls, place them directly into medium-hot oil without thawing.
These rolls may resemble spring rolls, but they are distinctly wrapped in bean curd skin. If you’re unfamiliar with this wrapper, show a photo to the storekeeper for assistance.
Other Related Dim Sum Recipes
If you enjoyed this shrimp roll recipe, here are a few more dim sum recipes you might love.
