Shrimp Spring Rolls ｜鮮蝦春卷
那天晚上我為他煮了一桌「不太似樣的家庭飲茶」，因為他太忙了，好久沒去過茶樓。這道春卷炸得酥香，配喼汁吃，是那晚最驚喜的一道小點。That evening, I cooked a casual dim sum dinner at home for him. He had been so busy, it had been ages since he last visited a teahouse. These crispy shrimp spring rolls, served with Worcestershire sauce, were the unexpected highlight of the meal.
Ingredients
- 春卷皮 10張
- 鮮蝦 100克（去殼去腸，切粒）
- 半肥瘦肉碎 150克
- 韭黃 少許
- 肉碎調味：
- 鹽 ¼ 茶匙
- 糖 1 茶匙
- 生抽 2 茶匙
- 生粉 2 茶匙
- 五香粉 1 茶匙
- 芝麻油 1 茶匙
- 10 spring roll wrappers
- 100 g fresh shrimp peeled, deveined, chopped
- 150 g minced pork half-fat
- A few sprigs of yellow chives or green onions as substitute
- For seasoning the pork:
- ¼ teaspoon salt
- 1 teaspoon sugar
- 2 teaspoon light soy sauce
- 2 teaspoon cornstarch
- 1 teaspoon five-spice powder
- 1 teaspoon sesame oil
Instructions
- 處理蝦：去殼去腸，用生粉洗淨，再印乾，切粒。
- 韭黃切段備用。
- 春卷皮先蒸軟，再包入材料，收口處以生粉漿封口。
- 燒熱油鍋，慢火炸至兩面金黃。
- 吸乾油後，再以大火二炸，逼出多餘油份。
- 搭配喼汁上碟，即可享用。
- Clean and devein shrimp, rinse with cornstarch, pat dry, and chop.
- Cut chives into sections.
- Lightly steam spring roll wrappers to soften. Wrap with fillings and seal with cornstarch paste.
- Heat oil and fry rolls on low heat until golden on both sides.
- Drain excess oil, then deep-fry again on high heat to crisp up.
- Serve with Worcestershire sauce.
Notes
Yves Tips~
- 春卷皮先蒸熱再包，可減少破損。
Steam wrappers briefly before wrapping to avoid tearing. - 兩段式炸法可保持香脆不油膩。
Double frying keeps the rolls crisp while reducing greasiness. - 最後大火炸時要小心燒焦，火太猛時可先熄火處理。
Be cautious during the final high-heat fry—turn off the heat briefly if needed. - 韭黃不要過多，只為提香。
Don’t overuse chives; they’re for aroma, not bulk.