Shrimp Spring Rolls and Doily
World War II was ending. This is a true Japanese recipe as are the Doily Wrappers.
SHRIMP SPRING ROLLS
1/2 lbbaby shrimp, cleaned and deveined
1 Tbspsoy sauce
2 tspchopped fine onion
1/2 cfresh mushrooms, cut into strips
3 cfresh bean sprouts
3 Tbspsoy sauce
2 smallbamboo shoots, cut lengthwise and shredded
1 Tbspginger, chopped fine
3 Tbspcooking oil
How to Make Shrimp Spring Rolls and Doily
- dredge shrimp in a mixture of 1 Tablespoon of soy sauce, wine, cornstarch and salt.
Soak strips of mushrooms in water for 15 minutes. Set aside.
- Add 1 Tablespoon oil and sauté throughly the dredged shrimp, until they turn pink. Add vegetables and ginger. Cool. Make Doily(see below).
Spread 1 1/2 teaspoon of cooled shrimp and vegetable mixture on each doily, fold sides in and roll up.(moisten the edges to hold the roll together by mixing 1 Tablespoon cornstarch and 1/2 cup water). Heat up to 2 inches of oil and fry rolls until brown on all sides. Drain.
- Doily for Shrimp Rolls:
2 cups all purpose flour
2 3/4 cups water
Beat eggs with water and gradually add the flour to make a smooth thin batter. Oil a 7-inch skillet with a small amount of oil. Heat pan and then add a small amount of batter (a very thin layer;as for crepes). Leave it only long enough to set. Remove from pan and continue to make the next doily. Makes about 25.