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

[@WallyCooksEverything]

Well done brother 👍 So when are you opening a restaurant? 😃

[@LessTalkMoreDelicious]

Thanks! Haha, that's something I could never afford nor manage.

[@ammaribrahim1047]

😂

[@BeeUndercover]

Now I have to go make myself some of these yummy crunchy rolls! Thanks for the upload :)

[@LessTalkMoreDelicious]

Hope you enjoy. They're better than the restaurant! ;)

[@BeeUndercover]

@@LessTalkMoreDelicious I made a shrimp only version and they were delicious! Next time I will do the shrimp and pork version and cool them off on a rack and not on paper towel as they lost their crunch :(

[@MsKarduspandora]

With rice??? I thought this was snack. Looks awesome and doable. Will definitely try making this.

[@LessTalkMoreDelicious]

Dimsum is usually eaten as-is... but I usually eat dimsum with rice to make it a meal.

[@Cdel2006]

❤❤❤

[@anndee4998]

Your batter is runny you have to make it a little bit thicker

[@leakitten2589]

Yumy 😋

[@LessTalkMoreDelicious]

Thanks!

[@One00042]

👍🏿

[@LessTalkMoreDelicious]

🍻

[@NamNguyen-qg1bh]

I’ve seen dim sums adding bamboo sprouts? Do you recommend?

[@LessTalkMoreDelicious]

Yes, that wouldn't hurt. But, I do that more for spring-rolls/lumpia and such. I like Chinese dim-sum to be more pure/simple tho - mostly meat.

[@NamNguyen-qg1bh]

@@LessTalkMoreDelicious also what is chx bouillon? Chicken?

[@leakitten2589]

👏 👏 👏

[@davidtllim]

clip needs SERIOUS EDITING 😅😅😅