Recipe for Pinwheel Shrimp Rolls 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
5 lrg Eggs
1 tbl Salad oil
1 lb Raw shrimp, shelled, deveined
2 tsp Salt
1/3 cup Fine dried bread crumbs
1 tsp Finely minced fresh ginger
1 x Egg white
1/8 tsp Hot pepper powder
1/4 tsp White pepper
2 tbl Vermouth
1/4 cup Chicken or fish stock
2 tbl Finely chopped scallion, white part only
1/2 x Red sweet pepper or pimiento diced
1 sm Carrot, shredded
8 x Snow peas, diced
----------------- OYSTER SAUCE ----------------
1/4 cup Oyster sauce
1/4 cup Chicken stock
1 tbl Soy sauce
1 tbl Tabasco sauce
Instructions:
Instructions: Beat the 5 eggs until well-blended. Brush a teflon-lined skillet with half the salad oil. Heat the pan and pour in half the eggs, swirling the pan to let the eggs cover the bottom of the pan. Cook egg crepe until set. Remove from pan and allow to cool. Repeat. Rub the shrimp with 1 tsp. salt and wash thoroughly under cold running water. Drain shrimp & pat dry. Mince the shrimp with on/off turns of the food processor & transfer to a large mixing bowl.Stir in remaining salt, the bread crumbs;ginger,egg white, pepper, vermouth, chicken or fish stock & scallions. Stir vigorously until mixture is blended. Add diced snow pease & sweet red pepper or pimiento. Spread 1/2 shrimp mixture on one egg crepe,top w/ half of the shredded carrots,&roll up. Repeat with the other crepe.Place shrimps rolls on plate in a steamer & steam 10min. Serve w/ Oyster Sauce. Oyster Sauce: Mix together, heat in saucepan, and serve warm with Shrimp Rolls.

HU-NAN

WINE:TRAPICHE CHARDONNAY, 1977

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