Crunchy Shrimp Roll With Ginger Sauce Recipes

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SHRIMP ROLLS WITH CITRUS-GINGER DIPPING SAUCE



Shrimp Rolls with Citrus-Ginger Dipping Sauce image

Cooked in a steamer, these cabbage-encased shrimp rolls become a lighter take on Chinese takeout. The low-fat bites are flavored with scallions, chile, and garlic, and are served with a tangy citrus dipping sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 17

1/3 cup orange juice
3 tablespoons fresh lime juice
2 tablespoons grated peeled fresh ginger
1 teaspoon toasted sesame oil
1/4 teaspoon sugar
1 fresh red chile, thinly sliced crosswise
2 heads savoy cabbage (1 3/4 pounds total)
12 ounces large shrimp, peeled, deveined, and finely chopped
1/4 teaspoon coarse salt
1/3 cup finely chopped water chestnuts
1 tablespoon minced peeled fresh ginger
1/3 cup finely chopped scallions (about 4), white and pale-green parts only
3 tablespoons chopped fresh cilantro
6 garlic cloves, minced
1 teaspoon finely chopped fresh serrano chile
1 large egg white
2 1/2 teaspoons cornstarch

Steps:

  • Make the dipping sauce: Stir juices, ginger, oil, sugar, and chile in a bowl. Refrigerate until ready to use, up to 1 day.
  • Make the shrimp rolls: Remove 6 of the best whole leaves from each cabbage; set aside. (Reserve remaining cabbage for another use.) Place shrimp in a medium bowl; sprinkle with salt. Stir in water chestnuts, ginger, scallions, cilantro, garlic, and chile. Add egg white and cornstarch; stir until combined. Turn mixture out onto a cutting board. Finely chop all ingredients just until a paste forms.
  • Place 2 tablespoons filling at base of 1 cabbage leaf; shape into a log. Fold leaf's ends in and roll tightly around filling. Place in a bamboo steamer. Repeat with remaining leaves and filling.
  • Fill a wok or large skillet with 1 inch of water; bring to a boil. Place steamer over wok (bottom slats should not touch water); reduce heat to medium. Cover, and steam until cabbage leaves are soft and shrimp are cooked through, 20 to 25 minutes. Halve rolls diagonally, and serve with the dipping sauce.

Nutrition Facts : Calories 127 g, Cholesterol 86 g, Fat 2 g, Fiber 4 g, Protein 15 g, Sodium 173 g

CRUNCHY SHRIMP



Crunchy Shrimp image

Provided by Food Network

Time 15m

Yield 1 serving

Number Of Ingredients 6

1/2 cup all-purpose flour
3 teaspoons sugar
10 pieces peeled raw shrimp
1/2 cup panko
2 cups soybean oil
Sweet and sour chili dipping sauce, such as Mae Ploy brand

Steps:

  • First, mix the flour and 1 cup water together. Then stir in the sugar. Put the shrimp into the batter and thoroughly cover.
  • Remove the shrimp and put into a mixing bowl that contains the panko and cover the shrimp with the panko.
  • Heat the soybean oil in a large, heavy pot to about 350 degrees F. Fry the shrimp until golden brown and crispy, about 4 minutes. Serve with the dipping sauce.

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