Shrimp Paste Seaweed Rolls (蛋皮滑紫菜卷)

Redefining Recipes for the Digital Age

Ingredients

• 3 eggs
  
• 200 g shrimp paste
  
• Seaweeds
  
• 1 carrot (shredded)
  
• 2 teaspoons corn starch
  
• 1 tablespoon soy sauce
  
• 1/2 tablespoon white pepper
  
• Pinch of salt
  
• 1 teaspoon corn starch + around 20 mL water
  

Steps

1. Start by marinating the shrimp paste. Add in all the condiments and stir in one direction consistently. Mix until you see a sticky consistency
   
2. Shred the carrots as shown
   
3. Beat the eggs and add in corn starch water
   
4. Sieve the egg mixture for a smoother texture
   
5. Fry the egg in a flat pan to get an egg sheet
   
6. Layer seaweeds onto the egg sheet
   
7. And lay flat the shrimp paste on top of the seaweed
   
8. Followed by shredded carrots
   
9. Fold up the egg sheet on each side to the middle
   
10. Let steam for 15 minutes in medium heat
    
11. Once done, cut into small chunks
    
12. Decorate and serve!
    

Languages

Algenröllchen mit Garnelenpaste - Deutsch (German) version
Rollitos de algas con pasta de camarones - Española (Spanish) version
Rouleaux d'algues à la pâte de crevettes - Français (French) version
Lumpia Rumput Laut Isi Pasta Udang - Bahasa Indonesia (Indonesian) version
involtini di alghe con pasta di gamberi - Italiana (Italian) version
エビペーストの海苔巻き - 日本語 (Japanese) version
새우젓 김말이 - 한국인 (Korean) version
ปอเปี๊ยะกุ้ง - แบบไทย (Thai) version
Shrimp Paste Seaweed Rolls (蛋皮滑紫菜卷) - 简体中文 (Simplified Chinese) version
Shrimp Paste Seaweed Rolls (蛋皮滑紫菜捲) - 香港繁體中文 (Traditional Chinese - Hong Kong) version