Deep-fried spring rolls is one of the popular crispy snacks. Besides the common Crispy Chicken Floss Spring Rolls, you may fill the spring roll with sambal dried shrimp too to make it into Crispy Sambal Dried Shrimp Spring Roll.
CHINESE VERSION: 香脆叁巴虾米(Sambal 虾米)春卷
Crispy Sambal Dried Shrimp Spring Rolls | MyKicthen101en
Ingredients for sambal dried shrimp: (Yields: about 310 g)
- 110 g dried shrimp (soak for 30 minutes, drained)
- 70 g shallot
- 15 g garlic
- 120 ml cooking oil
- 30 g dried chilies (remove seeds, rinsed & drained)
- 3 tbsps fine sugar
- 1/2 tsp salt
Ingredients for spring rolls: (Yields: about 160 pieces)
- 18 sheets spring roll pastry (215 mm x 215 mm)
- 600 ml cooking oil
Preparing sambal dried shrimp:
1 Pound soaked dried shrimp with mortar and pestle.
2 Put shallot and garlic into blender, add in cooking oil, blend until smooth.
3 Add dried chilies in 2 batches, blend until smooth.
4 Pour chili paste into frying pan, heat over medium heat until boiling, reduce to medium-low heat, continue stir cooking for 7-8 minutes until the chili paste starts to have fragrance.
5 Turn to low heat, add in sugar and salt, mix well.
6 Add in dried shrimp, mix until well blended.
7 Increase to medium-low heat, continue stir cooking for 6-7 minutes. Set aside to cool.
Making sambal dried shrimp spring rolls:
1 Cut each sheet of spring roll pastry into 9 small sheets.
2 Put the cut spring roll pastry on a plate and cover (to prevent them becoming dry).
3 Put some sambal dried shrimp on 1 small sheet, wrap the dried shrimp up, brush the pastry end with some water, seal the spring roll properly.
4 Preheat cooking oil to 150°C/300°F, put in a piece of spring roll to test the heat of the oil (divide the spring rolls into 3 batches).
5 Add in 1/3 portion of spring rolls, reduce to medium-low heat, fry for about 6 minutes, stir occasionally so that the heat is evenly distributed. (Reminder: The oil might be hotter when frying the 2nd and 3rd batch. To prevent spring rolls from browning too fast, reduce to low heat for about 1 minute first after adding in the spring rolls, then only increase to medium-low heat.)
6 After frying for 6 minutes, spring rolls are lightly browned (refer to picture below), turn to medium-high heat, continue frying for about 1 minutes 30 seconds until golden brown before removing from heat.
7 Put spring rolls on a strainer ladle to strain the oil.
8 Put the fried spring rolls on kitchen towels to absorb the oil.
9 Store the sambal dried shrimp spring rolls in airtight container when they have fully cooled down.