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Hawaiis Kitchen -
Hawaii's Kitchen Recipes 2001
BROADCAST DATE: March 18, 2001
(RE-BROADCAST FROM 3/19/00)
NORI SPRING ROLL
From the Kitchen of: Eastern Garden Chef Leo Leung
Shrimp Marinade
4 oz. shrimp
1 oz. bamboo shoots
pinch of salt
pinch of white pepper
1/2 tsp. sesame oil
Batter
1/2 c. flour
1 tsp. baking powder
1 tsp. salad oil
1/2 c. water
1 pkg. sheet nori
Marinade - cut shrimp into quarters, place shrimp and all above ingredients in a mixing bowl, mix well and let it sit over night.
Batter - In a mixing bowl, mix the dry ingredients together, then mix in the wet ingredients until thickened.
Wrapping the spring roll - take out the nori from the package, get a bowl of water, quickly wet both sides of the nori, don't drown the nori.
See diagram for roll instructions:
To cook - heat oil 300 degrees, lightly dip spring roll in batter, place in oil and cook for 2 minutes or until batter hardens, take out of oil, drain for 5 minutes. Enjoy!
4 oz. shrimp
1 oz. bamboo shoots
pinch of salt
pinch of white pepper
1/2 tsp. sesame oil
Batter
1/2 c. flour
1 tsp. baking powder
1 tsp. salad oil
1/2 c. water
1 pkg. sheet nori
Marinade - cut shrimp into quarters, place shrimp and all above ingredients in a mixing bowl, mix well and let it sit over night.
Batter - In a mixing bowl, mix the dry ingredients together, then mix in the wet ingredients until thickened.
Wrapping the spring roll - take out the nori from the package, get a bowl of water, quickly wet both sides of the nori, don't drown the nori.
See diagram for roll instructions:
To cook - heat oil 300 degrees, lightly dip spring roll in batter, place in oil and cook for 2 minutes or until batter hardens, take out of oil, drain for 5 minutes. Enjoy!
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