Fried Shrimp Dumplings / Fried Shrimp Rolls

I’m sure many of you out there loves to eat all kinds of dumplings.  My family for sure loves them that is why I have collected a variety of cookbooks with dumpling recipes in them.

Artistic Milestone : seafood dumplings

At my home we eat dumplings at least once a week.  Either steam, sautéed or deep fried, they are our favorite appetizer dipped in either mayonnaise, sweet and spicy ketchup or garlic soy sauce.   I prefer homemade instead of bought dumplings though because I get to eliminate unwanted ingredients such as MSG and some pork fats that are always if not often added to dumplings, that includes even the vegetable dumplings.   Last week I made some special fried seafood dumplings which I got from a cookbook called Thai Way of Life (The Dusit Cookbook )

Abby lu I say special because the taste is no ordinary dumpling.  It is actually hands down the tastiest seafood dumplings or rolls I have ever had.
Here are the Ingredients : ( makes 16 pcs )

  • 16 Large Prawns
  • 10 grams garlic cloves
  • 10 grams fresh coriander roots
  • 20ml  Soy sauce
  • 20ml  Oyster sauce
  • 10 grams Sugar
  • White pepper to taste
  • 16 pcs Wonton Wrappers or 32 pcs spring roll sheets
  • 15 grams Egg noodles
  • flour paste : mix equal amounts of flour and water

1. Prepare the prawns: Clean and wash the prawns, peel and de-vein leaving the tail on.  Pound them gently to straighten. ( Pounding them also prevents the prawns from curling when being cooked)

Preparing shrimp dumplings

2.  Prepare the marinade :  Pound the coriander roots, garlic and white pepper in a mortar until fine.  Combine the pounded ingredients with soya sauce, oyster sauce and sugar in a bowl.   Add the prawns and marinate for at least 30 minutes in the fridge.

marinate the prawns

Note : do not over marinate this. Trust me.  It won’t taste good.  30-40 minutes in the fridge is all it takes.

Next blanch the egg noodles in boiling water for 3 minutes or until done.  Drain and wash under cold water.  Cut the noodles into 30 centimeters lengths.  Set aside.

3. Perforate the wanton sheets with 4 to 5 holes before wrapping each prawns with it. ( this prevents the sheets from ballooning while being fried ) Then band with a piece of egg noodle.  Seal with flour paste.

shrimp dimsum

4. Fry the wrapped prawns in oil in a saucepan over medium heat until golden brown and crispy.  Use paper towels to remove excess oil.  Serve this appetizers with either mayonaise or sweet chili ketchup.

Tips :

  • If you can find a finer/thinner egg noodles than the ones I’m using the better.
  • Either use 2 pieces spring rolls sheets or 1 pc wonton sheet per prawn.  If using spring roll sheets, you need to cut them into 10×10 cm before using.



12 thoughts on “Fried Shrimp Dumplings / Fried Shrimp Rolls

  1. Happy Mother’s Day my friend. These dumplings looks really delicious. We spent an advance Mother’s Day today at a Chinese Restaurant. We had dim sums that filled our table. Crazy! But it was so good. God bless!

    • It’s not crazy, it’s quite easy to overeat on dimsums because they look so small and tasty 🙂 Thanx so much for remembering me, I’m very flattered. So sorry it took me so long to reply, been so busy lately. God Bless!

  2. Sorry Abby – I was telling about what my son won’t eat… prawns, lobsters and other crustaceans are my ‘never in a million years’ items 😦 Add most other types of seafod to that with the exception of fish. I guess we all have those items that we don’t like or can’t bring ourselves to eat!

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