SHRIMP AND PORK EGG ROLL BOWLS

SHRIMP AND PORK EGG ROLL BOWLS


The Sauce:

2 tablespoons brown sugar

2 tablespoons corn starch

¼ cup soy sauce

2 tablespoons oyster sauce

2 tablespoons rice wine vinegar

¼ cup water


The Slaw:

3 cups napa or savoy cabbage, chopped into small pieces

1 cup carrots, shredded on the large holes of a box grater

½ cup scallions, chopped

1 tablespoon fish sauce

1 tablespoon rice wine vinegar

2 tablespoon peanut oil

½ teaspoon sesame oil

1 tablespoon brown sugar

1 teaspoon soy sauce

2 teaspoons white and black sesame seeds


The Pork and Shrimp:

2 tablespoons peanut oil

1 medium onion, chopped

4 large cloves garlic, chopped

2 teaspoons fresh ginger root, minced

1 jalapeno, chopped

8-ounces shitake mushrooms, stems discarded and caps sliced

1-pound ground pork

1-pound raw shrimp, peeled, deveined, and rough chopped

2 cups napa or savoy cabbage, chopped into small pieces


The Rice and Garnishes:

3 cups cooked sushi rice, cooked to package directions

Vegetable oil for frying

20 wonton wrappers, cut in half on the diagonal

½ cup seaweed salad

2 teaspoons black and white sesame seeds

¼ cup scallions

¼ cup cilantro leaves


Combine all of the sauce ingredients in a small bowl and whisk until brown sugar and corn starch are dissolved.  Set aside.


To make the slaw, combine the cabbage, carrots, and scallions in a small bowl.  In another small bowl, whisk together the fish sauce, vinegar, peanut oil, sesame oil, brown sugar, soy sauce, and sesame seeds until sugar dissolves.  Pour the dressing over the slaw and toss to combine.  Set aside.


To make the pork and shrimp filling, heat the peanut oil in a large deep skillet or wok over medium high to high heat.  Add the onions, garlic, ginger, and jalapeno to the pan and cook, stirring frequently, until soft and fragrant, about 2 minutes.  Add the mushrooms and continue to cook until mushrooms begin to lightly brown.


Add the pork to the pan and cook, breaking the pork up with a spatula until just cooked through, about 5 minutes.  Add the shrimp and cabbage and continue to cook, stirring until the shrimp turn pink.


Whisk the sauce one more time to reincorporate the corn starch from the bottom of the bowl and add it to the pan.  Cook, stirring, as a thick, glossy sauce forms.  Set aside and keep warm until ready to plate.


Heat 2” of oil in a Dutch oven or deep pan to 360 degrees.  Fry the wonton wrappers in batches until golden brown, about 1 minute per side.  Drain on paper towels and season lightly with salt.  (Note – these can be made in advance and will stay crispy in a large ziplock bag for several days).


To plate the bowls, place about ½ cup of rice in one section of the bowl, next to ½ cup each of the slaw and the stir fry.  Place 2 tablespoons of the seaweed salad in the center and garnish with sesame seeds, scallions, and cilantro.  Stick several wonton chips in the center and serve more on the side.

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© 2020 by PAMELA GELSOMINI, LLC