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On behalf of Expert Village, I'm Laura Banford and I'm going to show you how to make shrimp
egg rolls and with sesame noodles. We've sautéed our pork and we've prepped our shrimp. They
came deveined, but we took all the shells off, rinsed them, and chopped them up into
a medium dice. I'm going to add these to the pork. As I said, we're building our filling.
Everything is going to go right on top of each other into the same pan. I didn't add
the shrimp first on purpose because the shrimp cook very quickly. We don't want to subject
them to too much heat. In truth, this pot is not going to get too much more heat because
the pork is cooked already. You can see it turning pink. That happens very quickly. At
the same time, I'm going to add the minced lemongrass. It's going to add a nice depth
of flavor. If you have the right ingredients, you can really come up with something really
delicious and more restaurant quality than you would if you just add the basics. I just
happen to have a sense of combining ingredients, what goes with what, to achieve the outcome
that I want. If you copy these steps, you will be able to do that as well. You see the
shrimp turning pink? It doesn't take long. I'm going to let that simmer for another minute.
When we come back, we're going to sauté our napa cabbage slaw.