Deep Fried Crispy Seaweed Rolls w/ Shrimp & Pork Recipe - My Favorite Chinese Dim Sum! [4K ASMR]

Deep Fried Crispy Seaweed Rolls w/ Shrimp & Pork Recipe - My Favorite Chinese Dim Sum! [4K ASMR]

Fried Seaweed Rolls w/ Shrimp & Pork Dim-Sum Recipe:
*Makes about 15-23 rolls (depending on meat amount):

Option 1:
(my fave! …and what’s shown in the video):
Half&Half with shrimp & pork (Siu Mai / ShuMai style filling):
1lb shrimp
1lb ground pork

You can really do any ratio you prefer or have on hand atm…
eg: I once used only 150g shrimp + 450g pork and it still tasted excellent! I used only 150g shrimp that time, because it’s all I had atm.

Option 2:
All pure shrimp:
1.25-1.5lb shrimp; or even up to 2lb (really depends on you)

Option 3:
Shrimp with a little white-fish and pork:
Any white fish works: cod, halibut, bass, swordfish, etc.
Aim for 2lbs total of…
1 part pork, 2 part fish, 4 part shrimp (you could even include crab or imitation-crab if you like)
The above ratio goes the same as the Half&Half Shrimp&Pork notes… ie: doesn’t need to be super exact; just use what you have.

Note:
Different restaurants, chefs, chef’s origin and cities will all have diff styles of this:
Some, finely ground meat and bouncy like a Chinese fishball; while others are coarse and chunky (my fave style).
Some, use all/pure shrimp; while others add some fish and/or ground pork.
Etc, etc.
Shrimp marinade and cleaning solution (for more “pop” “snap” and crunch): 
1/2tsp salt 
1/4tsp baking soda
A little water
15mins soak
Rinse slime and water off thoroughly, 3-5x, until water in bowl is clear
Dry thoroughly - pat dry, ring, etc.

If your pork isn’t ground yet, you can also clean pork slices/pieces (before grinding):
Soak pork for a few mins. and rinse 3-5x to get the blood out, or until water runs clear and pork is more white.
Dry thoroughly - pat dry, ring, etc.
Meat-filling seasonings:
1-2tsp salt
1/2tbs chx boullion powder
1tbs sugar
2tbs cornstarch
1/2tsp sesame oil
2tsp soy sauce and/or oyster sauce (I did half&half, 1tsp of each)
1/2tsp white pepper
1/2tsp MSG
1-2 stalks of green onion, chopped/sliced
1/4oz Chinese parsley, chopped (optional)

Add an alkaline-solution to the meat-filling mix:
1/4tsp baking soda
Mixed with 3/4tsp water
Now, mix meat-filling very well (knead and also do circles with fingers/hands), until you see white streaks on the side of the bowl and it becomes a little sticky.
Mix for at least 5 mins.

You can also “Dat” and slam the glob/mixture into the bowl about 10x to give it more bounciness (optional). I tend not to do this as it’s messy and splatters.
Batter:
If cooking the entire batch of 15-23 rolls, then make 1cup total of the flour/cornstarch mix:
(this is a lot of rolls! I’m a relatively big eater and only eat 4-5 rolls)
1/2cup cornstarch
1/2cup flour
1tsp salt
1/4tsp baking soda (raises alkalinity, which promotes browning)
1/2tsp baking powder [optional] (promotes bubbles and a more airy batter)
75-100% (0.75-1cup) cold or ice water; or, enough water until you see thin ribbons that quickly disappear (a tempura batter consistency)

*If cooking only Half of the batch (and freezing the rest), just divide the above by 2.
(a Half batch is enough for 1 hungry eater + 2 light eaters, or 2 hungry eaters, or 3-4 light eaters)

*if cooking only a Quarter of the batch, or maybe only 4-5 rolls just for yourself, then divide the above by 4.
6-8 big sheets of nori, cut into quarters / squares (4 sheets is enough for 16 rolls; but cut 6-8 sheets to have a few extras ready, just in case).

Add about 2tbs of meat-filling per roll.
Roll gently, into rolls, kinda like making sushi-rolls.

Dip the rolls into the batter.
Deep fry (med to med-high heat) for 8-10 minutes, until golden-brown and crispy.
Dipping sauce:
Lemon (or Chinese black vinegar… I really prefer lemon though)
Soy sauce
Chinese chili-oil or Malaysian sambal (Indonesian sambal or Thai prik-pao or namprik would work great too)
Featured in this video:
Chinese Dim-Sum Recipe
Deep-Fried Crispy Seaweed Rolls w/ Shrimp & Pork
Fried seaweed shrimp roll dim sum, 海苔蝦捲
Fried shrimp & pork roll, 海苔豬肉蝦卷, 海苔蝦豬肉卷
Fried Seaweed Nori Roll recipe
Crispy seaweed rolls, 紫菜卷
Shrimp rolls with crisp seaweed, 紫菜包蝦
Tons of ASMR eating & cooking sounds of my favorite Chinese dim sum

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