Fried Seaweed (Nori) Roll
Yields 20 Pcs
10 sheets of roasted nori seaweed
1.25 lb of shrimp peeled, deveined, and finely minced
1/4 oz salt
1/5 oz chicken powder
1/2 oz sugar
1/2 oz corn starch
1/2 teaspoon sesame oil
A dash white pepper
1/4 oz green onion, chopped
1/4 oz Chinese parsley, chopped
1.25 lb corn starch
1/4 oz Baking soda
2.5 oz butter
-Use a medium to large size mixing bowl, mix all ingredients and stir them until it looks like a paste.
-Cut each roasted nori sheet into a 7 ½ inch triangle.
-Lay one sheet of nori with the long side closest to you. Place one portion of the filling on one end of the nori sheet and spread it out to the side across the entire nori sheet, leaving about a 1/2 inch gap at the opposite end. Then gently roll the it up to the other end, finishing with an approximately 1 ½ inch roll. Seal with water at the end. Repeat with the rest of the nori sheets and filling.
-Preheat oil (enough to deep-fry the rolls) in a skillet or pot to 200 degrees. Dip the roll into the batter quickly. Deep fry it for 5-6 minutes or until the batter turns golden color.