San Se Ju I Chuan (Tri-Color Shrimp Rolls)
Try this San Se Ju I Chuan (Tri-Color Shrimp Rolls) recipe, or contribute your own.
Try this San Se Ju I Chuan (Tri-Color Shrimp Rolls) recipe, or contribute your own.
- Carbohydrate 4.32045895784656 g
- Cholesterol 539.487381874125 mg
- Fat 22.9812809757752 g
- Fiber 0.639281242524751 g
- Protein 16.5069135416653 g
- Saturated Fat 8.6539130236837 g
- Serving Size 1 1 Serving (230g)
- Sodium 242.749587835577 mg
- Sugar 3.68117771532181 g
- Trans Fat 2.57253013096375 g
- Calories 302 calories
Step-by-step
- Sprinkle some salt on shrimp and mix well. Rinse in water and dry. Pound shrimp on cutting board gently with the back of a knife. Then chop it into a minced paste. Mince the pork fat and mix both well in a large bowl.
- Pound the scallion and ginger and chop into bits. Place them in a small bowl and add water and wine
- Pour water from above mixture into the bowl of minced shrimp and add the pepper, the salt and the 1/2 an egg white. Stir well in one general direction until sticky and smooth. Add 1 tablespoon of cornstarch and stir again.
- Soak the mushrooms in a bowl of warm water for 10 minutes. Drain, remove the stems, and shred into thin slices. Boil the green vegetables in boiling water for 3 seconds. Plunge in cold water and squeeze dry.
- Beat 2 eggs. Add 1/2 teaspoon of salt, 1 teaspoon of cornstarch (mixed with 1 tablespoon of water). Make into a thin pancake (about 10 inches). Remove cooked pancake and cut it into a large square.
- Sprinkle some cornstarch on the pancake. Spread 1/2 of shrimp mixture evenly over pancake and sprinkle some more cornstarch on it. Spread the vegetable leaves and rest of the shrimp mixture on it. Finally, put the shredded mushroom shreds into 2 rows along the two ends. From these two ends, slowly roll pancake toward the center and paste together with some shrimp paste. Place upon oblong dish and steam for about 8 minutes.
- Remove and cut into slices. Arrange on plate attractively. (You may make a flour-batter: mix with some eggs flour, cornstarch and cold water. Dip the whole shrimp roll into the mixture and deep fry until golden brown, then cut into slices).
Creating successful San Se Ju I Chuan relies entirely on mechanical manipulation of proteins rather than chemical leaveners. Without altering the physical structure of the seafood through rigorous agitation, the filling will turn rubbery instead of developing the required bouncy, emulsified paste. Achieving professional results requires strict adherence to specific preparation methods.
- Pound peeled shrimp gently with the flat of a heavy knife before mincing to rupture the muscle fibers and release myosin.
- Stir the minced shrimp mixture strictly in one direction after adding the liquid to build a cohesive, sticky matrix.
- Incorporate pork fat at a ratio of roughly one part fat to four parts shrimp to retain moisture during the steaming phase.
- Blanch the green vegetable leaves for precisely three seconds to maintain structural integrity and bright pigmentation without trapping excess water.
- Judge doneness visually by observing the opaque firming of the shrimp paste and the clear transition of the egg pancake edges after eight minutes of steaming.
Properly handled crustacean emulsions transform rapidly when subjected to direct heat. Precision timing prevents the delicate ingredients from losing their distinct textural layers.
