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Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare the shrimp by shelling and deveining them. Dice a portion of the shrimp and mince the rest into a paste.
Watch out
The shrimp must be thoroughly deveined and washed, otherwise it will have a bitter taste.
In a large bowl, add 0.83 tsp salt, 1 tbsp soy sauce, 1 tsp pepper, 0.5 tbsp sesame oil, and 2 tbsp cornstarch. Stir vigorously in one direction until sticky, then mix in 30g shredded carrot and 2 tbsp chopped coriander.
Watch out
Stir the shrimp paste firmly in one direction, otherwise it will not become bouncy and will fall apart.
In a pan, pour 0.33 cup Zhenjiang vinegar, 2 tbsp crushed rock sugar, and 2 tbsp minced ginger. Heat and bring to a boil until the sugar completely dissolves and releases fragrance.
local_fire_departmentMedium-low heat for about 3 to 5 minutesWatch out
Do not use high heat when cooking the sauce, otherwise the vinegar will evaporate too quickly and the sugar will burn.
Wipe 1 bean curd sheet with a dry cloth and trim the edges with scissors. Cut into appropriate sizes, add the shrimp paste and 8 pieces of instant seaweed, roll into long cylinders, and seal with flour paste.
Watch out
Do not wrap the bean curd too loosely, otherwise it will fall apart during frying and absorb too much oil.
Do not throw food into hot oil. Slide the rolls gently down the side of the wok to prevent hot oil splatters and burns.
Heat appropriate cooking oil in a wok, add 8 shrimp rolls, fry over medium-low heat until golden and crispy, then remove and drain excess oil.
local_fire_departmentMedium-low heat for about 3 to 4 minutesWatch out
Do not let the oil get too hot, otherwise the bean curd will burn instantly while the inside remains uncooked.
Cut the fried shrimp rolls into pieces, plate them, drizzle with the prepared Zhenjiang vinegar ginger sauce, garnish with coriander, and serve.
Watch out
Pour the sauce right before serving, otherwise the shrimp rolls will lose their crispiness.
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