GOLDEN SHRIMP ROLLS

GOLDEN SHRIMP ROLLS image

Number Of Ingredients 8

8 jumbo raw shrimp
8 hard-cooked quail eggs, shelled
1 sheet Nori, cut into 8 strips 1 inch wide
1 egg, lightly beaten
1 1/2 cups Japanese bread crumbs panko
toothpicks
oil
sweet and sour sauce

Steps:

Getting Ready 1. Shell and de-vein shrimp, leaving tails intact. Butterfly them along the inside curve then flatten with the flat side of a cleaver. 2. Combine marinade ingredients in a bowl. Add shrimp and stir to coat; let stand 10 minutes. 3. To make each roll: Place a quail egg at one end of a strip of nori and roll up. Center wrapped egg on inner side of a butter-flied shrimp. Roll shrimp to enclose egg; secure with a wooden pick. Repeat with other eggs, nori strips, and shrimp. Cooking 1. In a wok, heat oil for deep-frying to 350F. Dip stuffed shrimp in cornstarch, then egg; coat with crumbs. Deep-fry, turning once, until golden brown, 2 to 3 minutes. Remove and drain on paper towels. 2. Cut stuffed shrimp in half horizontally and place on a serving plate. Serve with sweet and sour sauce for dipping.