The Shun Lee Cookbook - Michael Tong [16]
3. To make the batter, whisk the flour, baking soda, vegetable oil, salt, and ¼ cup cold water in medium bowl until smooth.
4. Combine the shrimp and 2 teaspoons of the batter in a medium bowl, and toss to coat. Lay 1 bean curd sheet on a work surface with the short end facing you. Place a heaping tablespoon of shrimp paste in the center of the bean curd sheet, and spread it to within 2 inches of the long ends. Place a shrimp at the bottom edge of the paste, letting its tail protrude over one side, and place another tablespoon of the shrimp paste on top of the shrimp, lightly spreading it so that it is of even thickness. Roll the bean curd sheet into a cylinder as though forming a cigar, and seal the edge with a smear of the batter. Place the finished roll on a baking sheet. Repeat with the remaining ingredients. (The wrapped shrimp can be prepared 4 hours in advance, covered tightly in a container, and refrigerated. Store the batter at room temperature, and thin it slightly with water to return it to its original consistency before using.)
5. Heat a large wok over high heat. Add enough oil to come about 1 ½ inches up the sides of the wok, and heat it to 375°F. Holding each shrimp by its tail, dip the shrimp in the batter, letting the excess batter drip off. Add the shrimp to the oil and deep-fry, turning them occasionally, until they are golden brown (but not dark brown) and cooked through, about 2 to 2 ½ minutes. Using a wide wire-mesh strainer, transfer the shrimp rolls to paper towels to drain. Serve immediately.
YOU WILL FIND SCALLION PANCAKES in Beijing and Shanghai. We serve a thinner, more delicate version at Shun Lee. These are easy to make, and are best eaten freshly fried and piping hot. Makes 14 pancakes, or 4 to 6 servings
Scallion Pancakes
Dough
1 ¼ cups all-purpose flour, plus more as needed
1 tablespoon solid vegetable shortening
1 tablespoon vegetable oil
¼ teaspoon dark sesame oil
¼ teaspoon salt
Filling
8 scallions, white and green parts, sliced into ¼-inch pieces (3 ½ cups)
½ cup solid vegetable shortening
1 teaspoon dark sesame oil
1 teaspoon salt
2 tablespoons vegetable oil, plus more as needed
1. To make the dough, combine the flour, shortening, vegetable oil, sesame oil, salt, and ½ cup water in a bowl. Mix until the dough comes together.
2. Lightly dust a work surface with flour. Turn out the dough and knead it, folding it over from bottom to top and adding sprinkles of flour as necessary to keep the dough from sticking, about 25 times, or until the dough is smooth and elastic. Place the dough in a sealed plastic bag to keep it moist while you make the filling.
3. To make the filling, mix the scallions, shortening, sesame oil, and salt in a medium bowl until thoroughly blended.
4. To assemble the pancakes, lightly dust the work surface again with flour. Divide the dough in half, and form the halves into cylinders, each about 1 inch in diameter. Cut each cylinder into seven ½-inch-thick rounds. Using a rolling pin, roll each round into a ⅛ - to ¼-inch-thick oval, about 8 inches long and 4 inches wide.
5. Place a heaping tablespoon of the scallion mixture in the center of a pancake, and spread it to within 1 to 2 inches of the edge. Roll the top half of the pancake to the center, and then fold the top in half again, so that there is a double fold on top. Roll up the bottom half of the pancake to the center to meet the top half. Fold the pancake in half horizontally. You will now have a tube. Gently pull the tubular pancake horizontally, so it stretches 1 to 2 inches. Bring the edges of the tube together in a circle, and tuck one end of the tube into the other end, between the double fold, and pinch it tight so that