Craving a delicious and authentic taste of Hong Kong? Look no further than Sinhagun, the crispy shrimp rolls that are a staple of dim sum carts and street food stalls alike. These golden-brown delights offer a perfect balance of crispy, savory, and slightly sweet flavors, making them an irresistible treat for both seasoned dim sum enthusiasts and curious newcomers. Imagine the satisfying crunch as you bite into a perfectly fried roll, revealing succulent shrimp enveloped in a delicate, flaky wrapper. Prepare to be amazed by the simplicity of the ingredients and the surprisingly easy preparation.
This recipe unveils the secrets to crafting perfectly crispy Sinhagun at home, guiding you through each step to achieve restaurant-quality results. From preparing the shrimp filling to mastering the art of the perfect fry, we'll equip you with the knowledge and confidence to create these delectable morsels in your own kitchen. Ready to embark on this culinary adventure? Let's dive into the step-by-step process and start making these amazing crispy shrimp rolls!
Tools Needed
- Knife
- Mixing Bowl
- Scissors
- Frying Pan
Ingredients
- Fresh Shrimp
- Bean Curd Sheets (foldable type)
- Minced Pork (1/4 fat, 3/4 lean)
- Green Onions
- Carrot
- Cooking Wine
- Sesame Oil
- Sugar
- Pepper
- Salt: 1/2 teaspoon
- Cornstarch
- Corn Flour: 2 teaspoons
- Water: 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare the Shrimp and Filling
- Remove heads, shells, and veins. Divide into two portions. Mince one portion and chop the other into larger pieces, then bash with a knife .
- Mince the bashed shrimp into a paste .
- Combine shrimp paste with minced pork, chopped green onions, diced carrots in a mixing bowl .
- Season the mixture with wine, sesame oil, sugar, pepper, salt, and cornstarch. Pound the mixture repeatedly for 30-40 times to create a springy texture.
Step 2. Assemble the Rolls
- Cut bean curd sheets into smaller pieces (approximately 5in x 8in) .
- Mix corn flour and water .
- Place a portion of the filling in the center of each bean curd sheet. Brush the edges with cornstarch slurry to help seal. Roll up tightly, sealing the ends .
Step 3. Deep Fry the Rolls
- Heat oil to 170-180°C . Deep fry the shrimp rolls until golden brown .
Step 4. Serve
- Remove shrimp rolls, drain on paper towels . Serve immediately while crispy.
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- Bashing the shrimp before mincing makes it easier to create a smooth paste .
- Using cornstarch slurry helps the bean curd sheets stick together and prevents them from breaking .
- Don't overcrowd the pan when deep frying .
- Serve immediately for the best crispy texture .
Nutrition
- Calories: approximately 400-500
- Fat: 25-35g
- Carbs: 20-30g
- Protein: 25-35g
FAQs
1. Can I use frozen shrimp?
Yes, just make sure to thaw them completely and pat them dry before using to ensure they crisp up nicely.
2. What if my wrappers get soggy?
This usually happens if the filling is too wet or the oil isn't hot enough. Ensure your shrimp is thoroughly drained and the oil is at the correct temperature (around 350°F/175°C).
3. Can I make the filling ahead of time?
Yes! Prepare the shrimp filling a day or two in advance and store it in the refrigerator. This will allow the flavors to meld and save you time when you're ready to assemble and fry the rolls.
With just a few simple ingredients and a little bit of patience, you can now enjoy the delicious taste of authentic Hong Kong shrimp rolls right in your own home. These crispy, flavorful bites are perfect for a quick snack, appetizer, or even a light meal. So gather your ingredients, follow the steps, and impress your friends and family with your newfound dim sum skills!