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How to Make Shrimp and Pork Harumaki (Spring Rolls / Egg Rolls) - Video Recipe
by
ochikeron
Calificación: 4.0
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%3C/p%3E%3Cp%3EI%20combined%20my%20favorite%20shrimp%20and%20my%20darling's%20favorite%20meat%20(pork)%20together.%3C/p%3E%3Cp%3Ehttp://www.youtube.com/watch?v=aotPPzd8T_c%3C/p%3E%3Cp%3EIt%20goes%20great%20with%20rice%20and%20perfect%20for%20bento%20box!%3C/p%3E%3Cp%3EYummy%20yummy%20yummy%20XD%3C/p%3E%3Cp%3EShrimp%20and%20Pork%20Harumaki%20(Spring%20Rolls%20/%20Egg%20Rolls)%3C/p%3E%3Cp%3EDifficulty:%20Medium%3C/p%3E%3Cp%3ETime:%201%20hour%3C/p%3E%3Cp%3ENumber%20of%20servings:%2010%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3E10%20spring%20roll%20pastry%20(wrappers)%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3E1.%20Cut%20shrimp%20into%20chunks.%20Cut%20Chinese%20chives%20into%20an%20inch%20long%20pieces.%20Soak%20Harusame%20noodles%20in%20warm%20water%20and%20cut%20into%20bite%20size%20pieces%20if%20necessary.%3C/p%3E%3Cp%3E2.%20Heat%20cooking%20oil%20in%20a%20frying%20pan%20and%20saute%20the%20pork%20and%20grated%20ginger.%20When%20the%20pork%20is%20no%20longer%20pink,%20add%20shrimp,%20and%20season%20with%20A.%20Now%20add%20the%20Chinese%20chives%20and%20the%20Harusame%20noodles%20and%20cook%20until%20the%20liquid%20is%20soaked%20into%20the%20noodles.%20Then%20finish%20with%20cracked%20black%20pepper%20and%20a%20dash%20of%20sesame%20oil.%20Stop%20the%20heat%20and%20leave%20to%20cool%20completely.%3C/p%3E%3Cp%3E3.%20Divide%20the%20filling%20into%2010%20portions.%20Place%201%20portion%20of%20the%20filling%20about%202%20inches%20above%20the%20bottom%20corner%20of%20the%20spring%20roll%20pastry.%20Roll%20the%20wrapper%20half-way.%20Then%20fold%20both%20sides%20in%20toward%20the%20center%20and%20continue%20to%20roll.%20Spread%20a%20small%20amount%20of%20the%20mixture%20of%20flour%20and%20water%20on%20the%20tip%20to%20seal.%20*You%20can%20freeze%20them%20and%20deep%20fry%20when%20you%20want%20:)%3C/p%3E%3Cp%3E5.%20Heat%20vegetable%20oil%20in%20a%20large%20pan%20to%20140C%20(284F).%20Dip%205%20(or%20maybe%20all%20if%20you%20have%20a%20large%20pan)%20spring%20rolls%20and%20deep%20fry%20them%20slowly%20until%20golden%20brown%20and%20crisp,%20stirring%20occasionally.%20*It%20takes%20about%2010%20minutes%20but%20in%20this%20way%20you%20will%20get%20crispy%20spring%20rolls!%3C/p%3E%3Cp%3EFYI:%20Harusame%20noodles%20(cellophane%20noodles)%20is%20a%20type%20of%20transparent%20noodle%20made%20from%20potato%20starch.%3C/p%3E%3Cp%3Ehttp://www.cooklabo.blogspot.jp/2013/06/blog-post_15.html%3C/p%3E%3Cp%3EBasic%20Harumaki%20Recipe%3C/p%3E%3Cp%3Ehttp://www.youtube.com/watch?v=elmy6FJkwyw%3C/p%3E%3Cp%3Ehttp://www.youtube.com/ochikeron%3C/p%3E%3Cp%3E%E2%99%A5Please%20%22Like%22%20me%20on%20Facebook%E2%99%A5%3C/p%3E%3Cp%3Ehttp://www.facebook.com/Ochikeron/%3C/p%3E%3Cp%3E%E2%99%A5Follow%20me%20on%20twitter%E2%99%A5%3C/p%3E%3Cp%3Ehttp://twitter.com/ochikeron%20(English)%3C/p%3E%3Cp%3Ehttp://twitter.com/alohaforever%20(Japanese)%3C/p%3E){kind=link}