Thai Canadian Arctic Shrimp Egg Rolls
Canadian Arctic Shrimp 300g | flour 50 grams |
Onions 1 root | Cucumber 1 root |
Peanut crush 10 grams | Eggs 1 |
Lemon 1 | Thai sweet sauce 25 grams |
Bean sprouts 50 grams | Black pepper 15 grams |
Step 1
Canadian Arctic shrimp comes from the cold and pure 400-meter deep sea of the remote Atlantic and Arctic Oceans. The whole process from catching out of the water, to cooking, to quick freezing and loading into cold storage only takes 60 minutes. Most of the Arctic shrimps purchased in the domestic market are cooked on board, thawed and ready to eat in two sizes: 90-120 and 120-150.Step 2
Adjust the egg cake batter: Put flour in a bowl, add eggs, water, salt, and chopped green onion. The consistency of the batter should be about semi-liquid.Step 3
Canadian Arctic shrimp, shelled and kernels reserved.Step 4
Shred the cucumber.Step 5
Heat the oil in the pan, pour in the batter, and transfer to a plate after both sides are golden brown.Step 6
Heat the oil in the pot again, lightly fry the Canadian Arctic shrimp, sprinkle with black pepper, and serve. Add salt to the bean sprouts and stir-fry.Step 7
Add salt to the bean sprouts in the pot and stir-fry.Step 8
Now start making the pancakes: add cucumber shreds, bean sprouts, Canadian Arctic shrimp, Thai sweet and spicy sauce, crushed peanuts, and lemon juice.Step 9
Roll up the cake from the bottom and place it on the plate. Cooking tips for Thai Canadian Arctic shrimp egg rolls