History
In Tainan, once you mention shrimp rolls, people will immediately think of the shrimp dumpling stall inside Ya- Mu traditional market. Shrimp rolls used to be called “Ba-Guei” in the old days, and the delicacy is learnt from a Fuchou master some forty years ago by the now 70+ year old proprietor. After recovery of Taiwan, it was originally sold around Min-Chu road Shih-Jin-Jo, after MinChu road night market was revamped, they have moved to the current address for approximately 7 years. It is now operated by the second generation. Besides shrimp rolls, there are also shrimp dumplings, and it also sells shrimp in clear noodle soup at the request of customers after relocating to the current address.
Recipe
Shrimp roll: wash shelled shrimp meat in salt water (shrimp must be Huo Sao Xia), put five pieces in each roll mixed with shrimp paste, then roll into pig belly membrane in 10 cm rolls before deep frying it for about 1 minute.
Shrimp dumpling uses sticky rice to form sticky rice like skin, then add two to three shrimp pieces with spring onions and the secret recipe.
Shrimp noodle soup: cover shrimp pieces with fish paste and salt which is different fromother places that use sweet potato flour, and if not properly made the fish paste will not hold. Combined with special soup, the flavor is rustic.
Special Feature
Shrimp rolls are extremely hot when picked out of deep fry pan, so bamboo leaves are used for take away to absorb water, provide ventilation while keeping the shrimp roll crispy, and this is the special feature. Other places usually make it with fish paste, but this stall uses only shrimp paste. Shrimp rolls will only be crispy if they are made of pig stomach membrane with flour before frying. It is different to the general method of using soy skins. Other ingredients are only limited to cabbage and spring onions to maintain a consistent flavor, so when the vegetables become too expensive, they would rather eat it plain than use other vegetables as a substitute. In addition, the special homemade radish can take away the oily feel, while the sauce is made of soy paste and mustard to enhance the flavor.