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Shrimp and Fat Choy (Dried Black Moss) Egg Roll

Name: Shrimp and Fat Choy (Dried Black Moss) Egg Roll
Prep time: 30 min
Cook time: 1 hr 20 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Chinese-Huaiyang
Ingredients: 1 oz. Fat choy (dried blackmoss); 2 cup Cold water; Egg Wrap; 3 large Egg; 1/8 tsp. Salt; 1 tsp. Cooking oil; Shrimps into a paste; 7 oz. Peeled shrimp; 1/4 tsp. Salt; 1/8 tsp. White pepper; 1 tbsp. Shaoxing wine; 1 large Egg white; 1/2 tsp. Sugar; 2 stalks Chinese brand pork sausage; Filling; 4 oz. Dried scallops, soaked with 1 cup Shaoxing wine; 1 cup Fried garlic; 1/2 tsp. Sugar; 1 tbsp. Oyster sauce; 1/4 cup Water; 1 sheet Lotus leaf; Glaze; 1½ tbsp. Potato starch slurry(1 to 2 ratio of cornstarch to water)

Scallop-rolls with Seaweed are delicious to eat and easy to make. The super thin seaweed gives the rolls a fascinating texture and even better taste.

Chef John Zhang

RATING LIKE SAVE PRINT

Shrimp and Fat Choy (Dried Black Moss) Egg Roll

5 stars rating if you like it!

Done

Recipe

PRE TIME: 30 min

COOKING TIME: 1 hr 20 min

TOTAL TIME: 1 hr 50 min

4 SERVING

Ingredients:

1 oz. Fat choy (dried blackmoss)
2 cup Cold water
Egg Wrap
3 large Egg
1/8 tsp. Salt
1 tsp. Cooking oil
Shrimps into a paste
7 oz. Peeled shrimp
1/4 tsp. Salt
1/8 tsp. White pepper
1 tbsp. Shaoxing wine
1 large Egg white
1/2 tsp. Sugar
2 stalks Chinese brand pork sausage
Filling
4 oz. Dried scallops, soaked with 1 cup Shaoxing wine
1 cup Fried garlic
1/2 tsp. Sugar
1 tbsp. Oyster sauce
1/4 cup Water
1 sheet Lotus leaf
Glaze
1½ tbsp. Potato starch slurry(1 to 2 ratio of cornstarch to water)

Directions:

Step 1

Soak 1oz fat choy(dried black moss) in 2 cups of cold water for 1 hour. Soak 4oz dried scallops in Shaoxing cooking wine for 2-3 hours.

Step 2

Beat 3 eggs, salt, and oil in a bowl.

Step 3

In a large cooking pan over low heat, pre-heat the pan for 1 minute, add 1/2 egg liquid, evenly spread the egg liquid to make a thin egg wrap. Repeat to make another egg wrap.

Step 4

Cut Chinese brand pork sausage into 0.5inx0.5inx2.5in blocks. Mince trimmings.

Step 5

Chop peeled shrimps into a paste, then season with salt, white pepper, Shaoxing cooking wine, egg white, sugar, and minced sausage. Set aside.

Step 6

Place egg wrap on a plate, spread a layer of shrimp paste mixture, then top with a layer of fat choy. (note: pat dry fat choy with paper towels.) Arrange the sausage block at the end of egg wrap that is close to your body. Roll forward to form a cylinder.

Step 7

Steam the roll in a steamer for 8-10 minutes. Remove from the steamer, and let it cool to room temperature.

Step 8

Cut the roll crosswise into circles. Evenly place these circles on the bottom of a bowl, add softened scallops, fried garlic, sugar, oyster sauce, and water; cover the bowl with a lotus leaf, tie the lotus leaf onto the bowl with a sting. (this is to prevent water drops gets into the bowl during steaming, therefore increasing the aroma). Steam over high heat in a steamer for 20-30 minutes.

Step 9

Making glaze: pour the excess liquid in the bowl into a cooking pan, turn the heat to low, add potato slurry, stir constantly until thick. Remove from the heat.

Step 10

Cover the bowl with a serving plate, then turn over so the bowl is upside down. Pour the glaze over the dome. Enjoy!