Mini Shrimp Rolls with Homemade Plum Sauce
The View From the Great Island
Mini Shrimp Rolls with Homemade Plum Sauce ~ crisp rolls filled with shrimp, fresh ginger, and spring onion, with a tangy plum sauce ~ better than take-out!
- 0.25 lb cooked shrimp
- 1 tbsp fresh grated ginger
- 0.5 cup water chestnuts
- 1 spring onion, trimmed and rough chopped
- 0.25 cup cilantro
- salt and fresh cracked pepper to taste
- 24 square wonton wrappers
- vegetable oil for frying
- plum sauce
- 1 cup plum jam
- 1 clove garlic
- 2 tbsp chili sauce
- 1-2 tbsp white vinegar
- 1 tbsp grated fresh ginger
- plum jam
- 7 plums, (about 1 lb 5 oz) peeled and chopped
- 2 cups sugar
- juice of 1 lemon
- In the bowl of a small food processor put all the above ingredients and pulse till finely minced. Do it by hand if you have the patience.
- Set out a wonton wrapper on point. Place 1 tsp of the filling on the wrapper. Bring up the bottom corner over the filling, then fold in the sides, and continue rolling. Moisten the top corner with a wet finger and finish the wrap. Set aside on a plate while you wrap all the rolls.
- Heat 1/4 inch of vegetable oil in a large skillet until hot. You will see the oil quiver on the surface and hear a sizzle when you place the rolls in the hot oil.
- Fry the rolls, in batches, for about 2-3 minutes, or until golden brown, turning once halfway through. Drain on paper towels.
- If you are making these ahead, you can reheat in a 350 degree oven for several minutes.
- To make the plum jam: Put all the ingredients in a saucepan and bring to a boil. Simmer the jam, uncovered, for about 30 minutes, or until thickened and glossy. Stir occasionally.
- Keep a small plate in the freezer while the jam cooks. To test when the jam is done, take the plate out and spoon a drop of the hot liquid onto it. Let it sit for a minute and then push it with a spoon to see whether the jam has ‘gelled’. If so, it’s ready, if not, keep boiling.
- Pour the finished jam into a container and let cool. Refrigerate. (makes 2 cups)
- To make the plum sauce: Heat the ingredients in a small saucepan, starting with 1 Tbsp of the vinegar. Bring the sauce to a boil, then turn off the heat. Taste and adjust the seasoning if necessary, you want a nice sweet and sour tang. Let it cool, then bottle it and refrigerate until needed.