Crispy Egg Roll Recipe (Shanghai Style)

Por Souped Up Recipes · 150 min

Ingredientes

Modo de preparo

1. Soak the dried shiitake mushrooms in clean water for 2 hours, then slice thinly. Cut the garlic chives into 1-inch pieces.
2. To make the aromatic water, blend the scallions, ginger, garlic, Sichuan peppercorns and water (or mushroom soaking liquid) into a puree, then strain through a sieve.
3. Mix 2 tbsp of the aromatic water with 1.5 tbsp of cornstarch and set aside to marinate the pork. Mix the remaining aromatic water with 5 tbsp of cornstarch and set aside to bind the filling.
4. Cut the pork loin into thin strips. Marinate with the salt, baking soda, Chinese cooking wine, black pepper, the cornstarch aromatic water mixture and a drizzle of vegetable oil. Mix well and rest for 15 minutes.
5. Heat a wok until smoking hot, add the cooking oil and the marinated pork. Stir for a few minutes until most of the meat has changed colour. Remove and set aside.
6. If the wok looks dry, add 1 more teaspoon of oil. Add the mushrooms and bean sprouts and stir over medium heat for a couple of minutes. Add the soy sauce and oyster sauce, return the pork to the wok, then add the garlic chives and sesame oil.
7. Pour in the cornstarch aromatic water mixture to bind everything together. Mix thoroughly and remove from the wok.
8. Mix 2 tbsp of flour with 3 tbsp of water to make a paste for sealing the wrappers.
9. Place 2 to 3 tbsp of filling in the middle of each wrapper. Fold one corner over the filling, pull it back tightly to compact the filling, then press each side firmly. Fold both sides into the middle, brush the last corner with the paste, then roll up the wrapper and seal it.
10. Heat the oil to 370°F / 188°C and deep-fry the egg rolls for 5 to 6 minutes until golden brown.
11. Serve the egg rolls with Worcestershire sauce.

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