Nippon Egg Roll With Spring Onions & Baby Shrimp
- 2 tablespoons peanut oil
- 6 eggs
- 1 teaspoon rice vinegar
- 12 teaspoon salt
- 6 teaspoons water
- 3 teaspoons margarine or 3 teaspoons butter
- 12 teaspoon dashi (you can find in oriental food section of store, used as a base for soups)
- 6 spring onions, finely chopped
- 1 cup baby shrimp, cooked and mashed
- Pour 1 tablespoon oil on a hot square griddle.
- Mix eggs, rice vinegar, salt, water and butter and dashi with whisk.
- Whip until frothy.
- Pour one/half of egg mixture on griddle, turn heat to medium.
- Make sure it is thin.
- Lift the edges on all sides and let eggs run under.
- So that it begins to set in the middle.
- Do not overcook.This is important because you need it a little soft to hold the onions and shrimp.
- Take off heat.
- Note: Now you can spread 1/2 of the shrimp paste and spring onions, or wait and unroll after the eggs are formed.
- Either way you must be careful because the cooked eggs are thin.
- Carefully lift edges on all sides.
- Cover one lifted edge with a towel.
- Carefully.
- Roll up jelly roll fashion.
- Take roll off griddle carefully.
- Pour 2nd tbsp oil on a hot square griddle.
- Pour the other half of the egg mixture.
- Do the same steps.
- Gently unroll the first one and fill with one-half mashed shrimp and one half spring onions.
- Roll up as tight as you can in a towel.
- Do the same thing with the second egg mixture.
- Roll up as tight as you can in a towel.
- Cool both rolls in the towels.
- Remove towels.
- Then slice in 1 1/2 inch slices.Place on serving plate.
- Eat with chopsticks and dip in Kikkoman soy sauce or dipping sauce of your choice.
- Or if you are adventurous, a little wasabi paste, a very hot Japanese horseradish.
- This sounds complicated, but if you do it a few times it is not.
peanut oil, eggs, rice vinegar, salt, water, margarine, store, spring onions, baby shrimp
Taken from www.food.com/recipe/nippon-egg-roll-with-spring-onions-baby-shrimp-160355 (may not work)