---------- 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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