The fresh taste of shrimp coupled with the special flavor and high nutrition of laver (seaweed) make this a colorful and mouthwatering dish. The method is as follows.
1. Chop 1/2 lb. shrimp and 3 oz. pork fat finely. Put the mixture in a bowl, and add 2 T. scallion and ginger juice (bruise 1 piece of scallion and 2 slices of ginger, and soak in 3 T. water for five minutes), 1/2 T. wine, 1/2 t. salt, 1 T. cornstarch, half an egg white. Stir in one direction until sticky.
2. Cut each sheet of laver (a total of 3 sheets) into six pieces. Place 1/2 T. shrimp mixture on the edge of the laver. Roll tightly into the size of an index finger. Seal the laver roll with a little sticky shrimp mixture. To make the roll more eye catching, the shrimp mixture should jut out from the ends of the rolls.
3. Deep fry the rolls over mild heat until they are thoroughly cooked. Remove and arrange on a platter. Garnish with stir-fried green vegetables and serve.
Note: The shrimp may be replaced by chicken breast, pork or caviar, and the laver by bean curd skin or egg roll skin.
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