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Chinese   -   Imperial Seafood Rolls (Hoisin Chun Guen)   adapted from The Dim Sum Book by Eileen Yin-Fei Lo

  • 15 Medium Egg Roll Skins
  • 1/2 Pound Shrimp -- deveined & diced
  • 4 Teaspoons White Wine
  • 1 Cup Crab Meat
  • 1 Bunch Scallion -- finely chopped
  • 4 Medium Waterchestnuts -- finely chopped
  • 4 Medium Chinese Mushrooms -- rehydrated and shred
  • *** Combine In Bowl -- ***
  • 2 Teaspoons Oyster Sauce
  • 1 Teaspoon Light Soy Sauce
  • 1 Teaspoon Sesame Oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 4 Teaspoons Cornstarch
  • 1 Pinch White Pepper
  • 5 Teaspoons Chicken Broth
  • *** -- ***
  • 1 Medium Egg -- beaten
Directions Heal 1 tablespoon of oil in wok over very high heat. Add shrimp and stir. Add white wine. Add crab and mix throughly. Set aside. In empty wok, heat over high heat for 40 seconds. Add remaining peanut oil. Stir fry scallions, water chestnuts and mushrooms for 30 seconds. Add seafood mixture, create a well, and add sauce. Reduce heat and mix until sauce thickens and becomes dark. Remove from wok, place in dish and allow to return to room temperature. Then put in egg roll skin and fold over, seal with egg and deep fry at 325 degrees until golden brown.
Serves 15
Time to Make 0:00

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