Recipe: Rocket Shrimp - Tôm Hỏa Tiễn

By Helen Le Published: December 5, 2016

    Print
    Ingredients
    Instructions
    • In a mixing bowl, combine together 200g minced pork, 1/2 cup shredded carrots, 1/2 cup woodear mushrooms, 1/4 cup diced onion, 1/2 cup glass noodle, 1 tsp chicken stock, 1/2 tsp salt, 1/2 tsp pepper. Mix well and set aside for half an hour.
    • Fold the wrapper in half diagonally to form a triangle. Mix 1 tsp tapioca starch with 1 tbsp water (or beaten egg), apply this glue mixture all around the roll.
    • Spread 1 tsp of the meat in the center and place the shrimp on top, leaving the tail pointing out. Fold to the open end down and wrap it up by folding the left corner in, and then the right corner in. Apply more glue when necessary.
    • Heat 2 inches of vegetable oil in a small saucepan, then reduce the heat to medium low and gently drop in the rolls. Deep fry until they turn golden brown. Take them out and let them rest on a ___.
    • Serve the rocket shrimps with some "banh uot", "banh hoi" or "bun" (vermicelli).