How to Make Chinese Rice Paper Shrimp Parcels Asian Cooking Recipe Cuisine

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China Rice Paper Shrimp Parcels


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4-6 Servings

 8 oz shrimp, shelled and deveined

 1 egg white

 1/2 tsp cornstarch

 1 tsp Chinese wine or 2 tsp dry sherry

 1 tsp sugar

 1 tsp light soy sauce

 6 green onions, finely slices

 salt and pepper

 1/2 cup peanut oil

 1 packed rice paper


Directions:

 1. Mix egg white, cornstarch, wine, sugar, soy sauce, green onions, and seasoning together. Mix in shrimp.

 2. Heat peanut oil in wok until hot. Wrap five or six shrimp in each piece of rice paper.

 3. Gently drop in rice paper parcels and deep-fry for about 5 minutes.


For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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