Monday, January 24, 2011

Donabe-steamed pork and shrimp spring rolls

Donabe steaming is easy and fun.

This time, I made spring rolls and made them into a steaming dish. I made a mixture of ground pork and minced shrimp (with seasonings), then I wrapped it with some bean sprouts and cilantro in rice wrappers.

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They were steamed for 5-6 minutes, and the beautiful steamed spring rolls were ready.

The rolls were served with some homemade ponzu and chunky la-yu. The clear rice skin was nicely chewy and the filling was fluffy and packed with flavors. Great.

Here's my recipe.

Steamed Pork and Shrimp Spring Rolls

Ingredients (for 15-16 rolls)

1/2 pound ground kurobuta pork
1/4 pound shrimp, minced
1 medium-size egg
1 tablespoon katakuriko (potato starch)
1 tablespoon Chinese rice wine
1/4 teaspoon each salt and pepper
a pinch of sugar
1 knob ginger, peeled and grated

15-16 rice wrappers
half package bean sprouts, cleaned
some cilantro

ponzu sauce and chunky la-yu

1. In a bowl, mix together the ingredients for the filling until smooth.
2. To make a spring roll. Soak a rice wrapper in warm water until soft. Lay some bean sprouts, pork/ shrimp mixture, and cilantro and wrap.
3. Once all are wrapped, spread some extra beansprouts in the steam grate of "Mushi Nabe", arrange the spring rolls (7-8 at a time), and steam over medium+ heat until cooked through (about 5-6 minutes).
4. Serve with ponzu sauce and chunky la-yu

Happy donabe life.