Crispy Shrimp Hae Bee Hiam Spring Rolls

Ingredients

• 1/2 cup Dried Shrimp
• 6 whole Dried Chilies
• 3 medium Shallots
• 4 cloves Garlic
• 1 tsp Belacan (Shrimp Paste)
• 1 tbsp Sugar
• 2 tbsp Vegetable Oil
• 12 sheets Spring Roll Pastry
• 2 tbsp Tapioca Starch Slurry
• 2 tbsp Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1/2 cup dried shrimp and 6 whole dried chilies in a heatproof bowl and cover with hot water. Let them soak for 15 minutes until softened. Drain them well.
2. 2In a blender or food processor, combine the soaked dried shrimp, soaked dried chilies, 3 medium shallots, 4 cloves garlic, and 1 tsp belacan (shrimp paste). Blend or process until a coarse paste forms.
3. 3Heat 2 tbsp vegetable oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the paste from the previous step and cook, stirring frequently, for 5-7 minutes, or until it is fragrant and the moisture has evaporated, resembling a slightly dry sambal. Stir in 1 tbsp sugar until well combined. Remove from heat and let the Hae Bee Hiam filling cool completely.
4. 4In a small bowl, whisk together 2 tbsp tapioca starch and 2 tbsp water until smooth, creating a slurry for sealing.
5. 5Lay one sheet of spring roll pastry flat on a clean surface. Place about 1 tablespoon of the cooled Hae Bee Hiam filling in the center of the pastry.
6. 6Fold the two sides of the pastry over the filling, then tightly roll from the bottom edge upwards to form a spring roll. Dip your finger in the tapioca starch slurry and moisten the top edge of the pastry to seal the roll.
7. 7In a large heavy-bottomed pot or wok, heat enough vegetable oil to submerge the spring rolls over medium-high heat until it reaches 175°C. Carefully add the spring rolls, ensuring not to overcrowd the pot, and fry for 4-6 minutes, turning occasionally, until they are golden brown and crispy. Remove the spring rolls from the oil and drain them on paper towels.

Substitutions

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