Bamboo Fungus Shrimp Roll
today the dish is "Bamboo Fungus Shrimp Roll"
bamboo fungi 12 pieces
weigh around 50g
each bamboo fungus will cut to 2 1/2 inches
around 6~7 cm
peeled shrimps 300g
they have deveined, rinsed
and drained by kitchen towel
fat pork
30g
1 Chinese celery
bamboo fungi soaks in water for 10 mins
rinsed rice water is preferred if reserved
shrimps are smashed
then chopped
for a few
this status is alright
don't mince too much
fat pork is rinsed and minced
salt is added to the shrimp (paste)
it help to form better gelatinous paste
this quantity
add 1/2 tsp of salt
a little bit white pepper powder
stir in one direction
someone make this dish will add
chopped water chestnut
I omit it this time
stir the paste to gelatinous condition
add in the minced fat pork
1 egg white
1 tbsp cornstarch
stir in one direction
mix well
someone add cooking wine into the shrimp
but I feel wine is not good for the seafood
the texture maybe soft
smash the shrimp
smash the paste into gelatinous
down side hold in hand not easy to fall
that's ok
there are 12 pieces of bamboo fungi
we divide it into 12
equal parts
there are dirts sticked on the fungi
clean them up
some people may blanch the fungi
the indusium is removed
thrown it away
cut away the head
each fungus cut into 6~7 cm long
around 2 1/2 inches
the chopped off end can be used for other dish
squeeze and drain by kitchen towel
a few Chinese celery straws are blanched
tear the blanched celery straw into threads
cut open the fungus
fill in with 1 part of the shrimp paste
roll the fungus like a roll
tie up the roll with a celery straw thread
steam the rolls after water is boiled
for 5 mins on high heat
general family heat are not too much strong (than restaurant)
steam up to 6 mins is ok
a thin thickening sauce is prepared in the meantime
this is liquid starch (cornstarch + water)
moderate amount of fish sauce
moderate amount of chicken powder
1/2 tsp sugar
a bit of salt
around 1/4 tsp
mix well
this is 1 egg white
pour in a bit of oil
liquid starch mixture
pour into the egg white
the rolls are steamed 6 mins
topping with the thickening sauce to finalize the dish
the bamboo fungus is crispy and the shrimp is chewy
worth to recommend