SC - OT - Yet another New Year's recipe, still in no particular order

[Philip & Susan Troy]

BACON-WRAPPED SHRIMP ROLLS

This dish seems to have started out life as a stuffed butterfly shrimp
wrapped in bacon and fried, but somewhere along the line some creative
cheapskate came up with this, which is just the stuffing and the bacon
without the butterfly shrimp, and it has become quite a popular dim sum
item. Usually served, oddly enough, with mayonnaise. 

1 1/4 lbs headless shrimp, about 1 lb after shelling and deveining
1/4 cup minced water chestnuts
1/4 cup minced bamboo shoots
1 egg white
1 Tbs light soy sauce
1 tsp peanut oil
a few drops toasted sesame oil
1 rounded Tbs cornstarch
1/2 tsp salt
1/4 tsp white pepper
~1 tsp sugar
20 thin slices bacon, cut in half
toothpicks
cornstarch for dredging
oil for deep-frying

Coarsely chop the shrimp (Do not grind finely or puree!) and mix with
all the remaining ingredients except the bacon, the toothpicks, the
cornstarch for dredging, and the oil for frying. Allow to marinate in
the refrigerator for 1/2 hour before assembling and cooking.

Place about a Tbs. of the shrimp mixture on each piece of bacon and roll
into a 1-inch cylinder. Secure each with a toothpick, roll each cylinder
in cornstarch, then fry at about 350 degrees F. for about eight minutes,
till brown and cooked through. Drain and serve in the weird traditional
manner, with mayonnaise.

- -- 
Phil & Susan Troy

troy at asan.com