Mini Spicy Shrimp Rolls

As Chinese New Year is approaching, I'm sharing with you my mom's recipe for Hae Bee Hiam Rolls or Spicy Shrimp Rolls. Let's get busy and add this crunchy, delicious and addictive goodness to your snack platter.

Mini Spicy Shrimp Rolls Recipe

This recipe yield close to 300 mini rolls.

Refer to the video for the process of making.

INGREDIENTS:

• 1/2 teaspoon tamarind paste (without seeds) 
• 50 ml water
• 120 ml cooking oil
• large spring roll skins
• salt adjust to taste
• sugar adjust to taste
• cooking oil to deep fry rolls
• 140 gm dried red chillies cut and soak in hot water until rehydrated
• 200 gm dried shrimps wash and soak in hot water until rehydrated
• 150 gm shallots peeled
• 40 gm garlic peeled 

(A) PASTE/ "GLUE":

• 1 tablespoon all-purpose flour
• 3 tablespoons water

DIRECTIONS:

1. Blend rehydrated chillies with sufficient water into a smooth paste. Set aside. 

2. Blend shallots and garlic with sufficient water into a smooth paste. Set aside.

3. Dry blend rehydrated shrimps until fine. Set aside.

4. Heat wok to medium-low heat. Add blended shrimps and dry fry until it becomes light and dry. Stirring periodically to avoid burning. Transfer into a bowl and set aside.

5. Heat 1/2 cup of oil in the wok. Allow it to heat over medium heat.

6. Add blended shallots and garlic. Stir fry for 2 minutes.

7. Add blended chillies. Stir fry for about 10 minutes.

8. When oil begins to surface, add tamarind paste, 50 ml water, salt and sugar. Mix well.

9. Add shrimps. Stir continuously on medium-low heat for 20 to 30 minutes or until mixture has become light and almost dry. Transfer shrimp fillings into a bowl and let cool.

10. Mix ingredients (A) in a small bowl to make a paste.

11. Cut spring roll skins into 9 squares and put in a zip-lock bag or an airtight container to prevent drying. This goes the same for any unused sheets.

12. Peel a sheet from 1 square and lay it flat in a "diamond" position.

13. Scoop 1/3 teaspoon of shrimp fillings onto the sheet. Carefully fold the two sides and roll the sheet. Seal the edge with a little bit of paste that we have made earlier. Repeat until finish.

14. Heat some oil in a deep frying pan.

15. Fry rolls in batches on medium heat. Cook through until rolls turned into a nice golden brown colour and crispy.

16. Transfer fried rolls to a tray lined with paper towels to drain off excess oil.

17. Once cooled, keep rolls in an airtight container.

#fivefootfivesg #chinesenewyear #snacks