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Fresh or thawed, peeled, deveined raw shrimp need only four minutes on each side to cook to perfection when wrapped in fresh eggrolls with slivered red onions and avocado, the same time the eggrolls need to become crispy and golden. Fifteen minutes more to make fresh eggroll skins, same time as it takes to heat the grapeseed oil for wok frying, and you can serve a delicious, sophisticated lunch or dinner in half an hour. Here is the recipe.
View original recipe on cookpad.comStir egg, flour and water till smooth. Stir cornstarch and water till smooth. Mix together, stir. Add Water Tbs by Tbs till batter has consistency of thin milk. Add lemon zest. Heat large skillet to medium, spray with squirt of olive oil, ladle 1/4 of batter in half the skillet, swirl around to cover bottom. Fry two minutes till top is dry and sides curl. Slide on dinner plate. Makes 4.
Layer 8 to 10 raw shrimp in center of wrap. Cover with avocado slivers. Top with onion slivers, put 8 to 10 shrimp on top.
Wrap tight, close ends with tsp corn starch in Tbs cold water. Heat oil on medium in wok to 350F degrees, fry two shrimp eggrolls at a time, 4 minutes each side. Serve. Enjoy.
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