Kompas.com – Shrimp spring rolls are one of the dimsum menus at the Gacoan Noodle Outlet that you can make yourself at home.
This shrimp spring rolls can be combined with nori if you like, made with shrimp, baking soda, egg white, sago flour, tofu skin, pepper, sesame oil, and flour.
Check out the Gacoan Noodle Shrimp Lumpia Recipe, quoted from the book “Favorite Dim Series – Lumpia & Pangsit” (2007) by Mary Winata published by PT Gramedia Pustaka Utama.
Nori Shrimp Lumpia Recipe
Material:
- 2 sheets of tofu leather, wipe with a wet cloth, scissors to 6 parts of 12 x 12 cm size
- 2 tablespoons of flour, dissolve with 3 tablespoons of water
- 12 Nori Size Size 12 x 12 1/2 cm
Contents:
- 300 grams of peeled shrimp
- 1 teaspoon baking soda
- 1 egg white
- 1 tablespoon sago flour
- 1/4 tsp salt or according to taste
- 1/2 teaspoon sugar
- Powder pepper to taste
- 1 teaspoon ginger water (1 cm ginger, puree, mix with 1 teaspoon water, squeeze the water)
- 1/2 teaspoon sesame oil
- 1 tablespoon slices of small onions
- 1 tablespoon of coriander leaf slices
- 3 pitan eggs, cut into 8 parts
How to make nori shrimp spring rolls:
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Fill: Mix shrimp with baking soda, let stand 20 minutes. Wash until not foamy, remove from heat, drain.
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Mix shrimp with all ingredients, stir in one -way movement to sticky. Add the leeks and coriander leaves, stir again. Let stand in the refrigerator for approximately four hours.
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Take a piece of tofu skin, place one tablespoon of dough on the closest side to us. Fold the right and left sides, then roll, spread the edges with flour solution. Roll a piece of nori around the tofu skin, spread the edges with a solution of flour.
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Boil the water in a steaming pan, add the spring roll tofu, steam until cooked for about 10 minutes. Serve hot.
