The main ingredients of golden shrimp rolls are prawns and potatoes.

The seasonings are Western French sweet mustard and mayonnaise.

This dish is both Chinese-style and has the delicious taste of Western dishes. It tastes great! Below, the editor of SmartView has compiled a home-cooked recipe for golden shrimp rolls. I hope you will like it.

Ingredients for making golden shrimp: 250 grams of live shrimp, 200 grams of potatoes, 100 grams each of broccoli, cornstarch, and custard powder, 1 egg yolk, appropriate amounts of salt, MSG, chicken essence, and red cherries. Method 1. Wash the live shrimp

Remove the shells, add custard powder, cornstarch, salt, and egg liquid to marinate to taste, cut and set aside.

2. Cut the potatoes into thin strips, dry them with a towel, add salt, custard powder, and cornstarch, marinate them to taste, then wrap them on the prawns to form a ball, fry them in an oil pan until golden brown, place them on a plate, and serve with

Serve with salt and pepper seasoning.

The little secret is that it is golden in color, crispy and tender.

How to make Golden Shrimp Preserved Eggs Ingredients: 4 eggs, 80g dried radish, 20g dried shrimps, 10g garlic sprouts, 10g cooking oil, 15g pepper, 1 tsp refined salt, 1 tsp Method 1. Wash the dried radish, remove and drain, then add

Stir-fry the water in the pan; 2. Heat the oil in the pan, sauté the dried shrimps and radish until fragrant, set aside; 3. Beat the eggs, mince the garlic sprouts, mix with pepper, refined salt and fried dried shrimps and radish

Dry mix and stir well; 4. Put a little oil in the pot, pour all the mixed ingredients into the pot, cover the pot, and fry over medium heat for about 5 minutes. When the egg liquid is slightly solidified, turn over and fry.

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Pay attention to the unique taste and beautiful color.

Be careful when turning the eggs, otherwise the shape of the dish will be ruined.

How to make golden shrimp and sturgeon beads. Ingredients: 450 grams of sea shrimp, 100 grams of shredded fish noodles, appropriate amounts of pork fat, kiwi fruit, lettuce, salt, monosodium glutamate, pepper, and oil. Method 1. Clean the sea shrimp and make puree.

Mix it with pork fat and add salt, monosodium glutamate and pepper to adjust the taste. Make balls into balls, roll them into shredded fish noodles and set aside.

2. Heat the pan and add oil until it is 50% hot. Add the prepared meatballs and fry until golden brown. Remove and drain the oil. Place uncooked rice and kiwi fruit underneath, and serve on a plate.

The innovative explanation changes the traditional eating method, using lettuce and kiwi fruit to complement the shrimp balls. The nutrition is more balanced, appetizing, relieving fatigue, and increasing appetite.

Little secret features: golden color, delicious crispy flavor and beautiful shape.

Ingredients for making salad shrimp rolls: 100g shrimps, 200g canned pineapple slices, 100g bread flour, 20 sheets of sticky rice paper, 2 eggs, 100g salad dressing. Method 1. Remove the intestines from the shrimps, wash them, blanch them in boiling water and drain them.

; Pour out the water from the canned pineapple, take it out and cut it into small pieces; Beat the eggs into egg liquid and set aside. 2. Take a piece of glutinous rice paper and put about 2 to 3 shrimps from step 1 on it, then put an appropriate amount of diced pineapple,

Squeeze on the salad dressing, roll it up into a long strip, dip a little egg liquid at the joint to seal, then evenly dip the outer edge with the remaining egg liquid, and finally dip it in a layer of bread flour and set aside.

3. Heat the pan, add 400_ salad oil and heat it to about 150°C. Add the shrimp rolls from Step 2 and fry for about 2 minutes. When the skin turns golden brown, remove and drain the oil.

Ingredients for making traditional shrimp rolls: A. 300 grams of shrimp, 1 piece of pork net oil, 2 tablespoons of cornstarch, B. 300 grams of fish paste, 3 tablespoons of minced onions, 3 tablespoons of minced carrots, C. 1/2 low-gluten flour

2 cups, 1 and 1/2 cups of water, D. 1/3 cup of low-gluten flour, 1/3 cup of rice flour, 700_ lard, A. 1/2 tsp of minced ginger, 2 tbsp of minced scallions, 2 rice wine

tablespoon, B. 2 tablespoons of sesame oil Method 1. Use a toothpick to pick out the intestines from the fresh shrimps, wash and dry them, put them in a steel basin and mix well with all the seasonings A, grab them with your hands to remove the fishy smell and drain them slightly.

Moisture, then evenly coat with a little cornstarch and set aside.

2. Put all the ingredients B together with the shrimps and sesame oil from Step 1 into a steel basin, mix thoroughly with your hands to form a shrimp filling, then spread the pork net oil and put it into the shrimp filling buns into a long tube of about 3x6 cm

shape.

3. Mix ingredients C into a batter, add the shrimp rolls from Step 3 and coat evenly, then immediately coat with low-gluten flour and rice flour and set aside.

4. Heat the pan, add lard and heat it to 170℃ over medium heat. Add the shrimp rolls from Step 3 and fry for about 2 to 3 minutes until the surface turns golden brown. Remove and drain the oil.

How to make avocado and shrimp rolls. Ingredients: 6 shrimps, an appropriate amount of avocado, 3/4 pieces of seaweed, an appropriate amount of sushi rice, 1 piece of plastic wrap, an appropriate amount of mayonnaise, and an appropriate amount of fish eggs. Method 1. Devein the fresh shrimps and puree them with

Run a long bamboo skewer from the tail of the shrimp along the shrimp body to the head, blanch it in hot water until the shrimp is cooked, then take out the long bamboo skewer, peel off the head, tail and shell of the shrimp and set aside.

2. Cut the avocados into strips and slices, peel them and set aside.