Golden Shrimp Rolls

Recipe Ingredients

8		Jumbo raw shrimp
8		Hard-cooked quail eggs - shelled
1		Sheet Japanese seaweed (nori) - cut 8 strips,
		About 1" wide each
		Cornstarch - as needed
1		Egg - lightly beaten
1 1/2 cups	219g / 7.7oz	Japanese bread crumbs (panko)
		Toothpicks - as needed
		Cooking oil - for deep-frying
		Sweet and sour sauce

Recipe Instructions

Shell and devein shrimp, leaving tails intact. Butterfly them along the inside curve, then flatten with the flat side of a cleaver.

Combine marinade ingredients in a bowl. Add shrimp and stir to coat; let stand 10 minutes.

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 butterflied shrimp. Roll shrimp to enclose egg; secure with a wooden pick. Repeat with other eggs, nori strips, and shrimp.

In a wok, heat oil for deep-frying to 350 degrees. 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.

Cut stuffed shrimp in half forizontally and place on a serving plate. Serve with sweet and sour sauce for dipping.

This recipe yields 4 servings.

Source:
Yan Can Cook at http://www.asianconnections.com/yancancook/recipes/)

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