---------- Recipe via Meal-Master (tm) v8.03
 
      Title: SAN SE JU I CHUAN (TRI - COLOR SHRIMP ROLLS)
 Categories: China, Seafood
      Yield: 4 Servings
 
    1/2 lb Shrimp, small fresh peeled
  1 1/2 oz Pork fat
      3    Black mushrooms
      4    Green vegetable leaves
      2    Eggs
    1/2 ts Salt
      1 ts Cornstarch

----------------------MARINATE SHRIMP----------------------
      2    Scallions
      3    Ginger slices
    1/2 tb Wine
    1/2 ts Salt
    1/2 ts Pepper
    1/2    Egg white
      1 tb Cornstarch
 
   Procedure:
  
   1) Sprinkle some salt on shrimp and mix well.  Rinse
  in water and dry. Pound shrimp on cutting board gently
  with the back of a knife. Then chop it into a minced
  paste. Mince the pork fat and mix both well in a large
  bowl.
  
   2) Pound the scallion and ginger and chop into bits.
   Place them in a small bowl and add water and wine
  
   3) Pour water from above mixture into the bowl of
  minced shrimp and add the pepper, the salt and the 1/2
  an egg white. Stir well in one general direction until
  sticky and smooth. Add 1 tablespoon of cornstarch and
  stir again.
  
   4) Soak the mushrooms in a bowl of warm water for 10
  minutes. Drain, remove the stems, and shred into thin
  slices. Boil the green vegetables in boiling water for
  3 seconds. Plunge in cold water and squeeze dry.
  
   5) Beat 2 eggs.  Add 1/2 teaspoon of salt, 1 teaspoon
  of cornstarch (mixed with 1 tablespoon of water).
   Make into a thin pancake (about 10 inches).  Remove
  cooked pancake and cut it into a large square.
  
   6) Sprinkle some cornstarch on the pancake.  Spread
  1/2 of shrimp mixture evenly over pancake and sprinkle
  some more cornstarch on it. Spread the vegetable
  leaves and rest of the shrimp mixture on it. Finally,
  put the shredded mushroom shreds into 2 rows along the
  two ends. From these two ends, slowly roll pancake
  toward the center and paste together with some shrimp
  paste. Place upon oblong dish and steam for about 8
  minutes.
  
   7) Remove and cut into slices.  Arrange on plate
  attractively. (You may make a flour-batter: mix with
  some eggs flour, cornstarch and cold water. Dip the
  whole shrimp roll into the mixture and deep fry until
  golden brown, then cut into slices).
  
   NOTE: Laver and ham shreds may be used in place of
  the vegetable leaves and black mushrooms.
  
   Posted by [Cookie Lady] from Pei Mei's Chinese Cook
  Book Volume II by Fu. Pei Mei  Printed by Chiu-Yu
  Printing Co, Ltd (1974)
 
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