Housemade,  Recipe

the egg roll incident

While working at Paulino‘s in Madrid, I learned how to make pastelitos de langostinos y gambas en su jugo– delicious morsels of prawns and shrimp, sauteed together then rolled into thin pastry with a bed of sauteed vegetables. I simply cannot get them out of my head…

So, on a whim, I embarked on an egg roll journey and used the knowledge and technique I learned at Paulino’s to create some delicious pastelitos with more of an Asian flair.

I sautéed onions, julienned carrots and some savoy cabbage, just simply with a little bit of olive oil, salt & pepper. Then I sauteed peeled, deveined shrimp with olive oil, pepper, and a little bit of Jin Ji’s Happy Hot Sauce. I put it all together in some egg roll wrappers, and shallow-fried them in olive oil.

Don’t worry — the oil wasn’t dirty — the bits on the outsides are from the residual Happy Hot Sauce in the pan.

I served them up with a carrot and savoy cabbage slaw — dressed with soy sauce, lime juice, peanut oil, sesame oil, and toasted sesame seeds. Yum!

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