Entertaining and educational video. I was under the impression, this channel might have jumped the shark. Thumbs up (and fingers crossed for the future).
yo theres a theory that the portuguese got the frying food in batter thingy thing from its colony in goa where they made pakora (basically same thing but made with chickpea flour)
As a Taiwanese, I am sorry that your theory about the shrimp roll might be wrong . It is actually Zheng Chenggong, Prince of Yanping and his army took to Taiwan. It is a Fujing food
Caul fat rolls are established in Fujian (and maybeTeochew) cooking, but I believe those aren’t battered - that‘s where the tempura influence comes in for me
They sell something very similar in the Chinese restaurant in my town, but with a different filling: pork, mushrooms, noodles (rice or soy noodles I guess, I know they use them as a filling in Vietnam as I can recall) and carrot. They appear as Vietnamese Rolls in the menu and they are pretty good! Thanks for sharing this :D
I've been looking for this recipe for decades; they sold these at my local Walmart when I was a kid but I never knew who to ask, now my soul can finally rest.
As someone who like to eat both dishes on occasion, I'd say one is not a substitute of the another: Shrimp Roll being more of a complete and filling dish, while Tempura being more of a side dish and/or component of others. Tempura is not that hard to make once you get the knack of it, which might take many tries, but when you get the hang of it though, it's waaay quicker and easier than Shrimp Roll. Oh and you can find frozen Tempura too. Just toss them in an air fryer and you'll have an adequate lazy-guy Tempura to quench your craving.
Cannot believe you visited Tainan! Love your channel and would’ve been honored to be your tour guide. There are better shrimp roll and local beef soup places I would’ve taken you to try! 😁
Yes, that's exactly what I commented on. This is nem. No need for a history course and maybes and theories. Nems as they are cvalled in Vietnam are one of the most iconic foods there
caul fat is amazing, it's used to wrap fillings in many traditional cuisines, back in Roman times too. tiktokers get icky at organ meat and whole fish but will gobble pink slime weiners and sugar-oil slop all day
I have everything but the green onions which I'll get tomorrow. Spring rolls with the crunch of egg rolls; Want. Update: I let the rice paper beat me. Either they were too dry and stiff or too wet and falling apart. They swelled up into a bubbly mess (was that egg white leaking out). I did three; all failures so I bought some wonton wrappers and made some fine wontons. I like the educational factor in your channel. Thank you.
Not sure if that helps in your case but a way to get rice paper soft enough for folding but not too soft and soaky, is to use a wet kitchen or paper towel that you previously just dipped in water (and squeeze out enough if it is dripping) and then just brush that over the rice paper until it becomes foldable.
Im a little confused by the idea that making a shrimp farce, wrapping it in rice paper, battering it and then frying is somehow simpler than battering a shrimp and frying it?
You want lumpy batter so don't whisk it just stir it gently with chopsticks, leave the lumps in you def don't want any gluten. It's also good to sprinkle the frying rolls with a little more batter. Love prawns 🙂
You think this process of wringing out shrimp, chopping it in a food processor, wrapping in rice paper, dredging, battering, deep frying, cooling, and frying for a second time is easier and more streamlined than.... dipping a shrimp in batter and frying until crisp?
Love this video! So much history, thank you! I have a question. The 225 grams of shrimp, is that after you squeezed the water out? Thank you in advance for the answer.☺️
You don't have to forego it; just roll your own in the "wrapper" of your choice! Andong is showing his audience an accessible recipe. If they can't get caul fat or are icked out by it, they can use easily acquired rice paper.
1 question and 1 comment. Would using the liquid squeezed from the shrimp add anything of value flavour wise to the batter mix? About the wasabi alot of brands seem to be mostly horse radish with a touch of real wasabi and some colouring to cut costs. We have found that buying the more expensive wasabi to saves us money as you use alot less, horseradish sauce on it's own is pretty cheap. Ask your local butcher for caul fat, we get it to make the traditional f@ggot meatball recipe. Sorry about using the @ sign for the A but youtube has banned the word ignoring the context or meaning with there normal disregard for common sense just using the blessed AI algorithms from our overlord skynet. Thank you for the recipe, Take care, God bless one and all.
Friend I've tried like 20 of your recipes so far and I just have to say you're a great charismatic host, but your recipes are awefull. I think you need to have a partner who knows what they're talking about when it comes to cooking. Good on history, good on hosting, but not quite sure you even know how to cook (actually I know you have no idea what you're talking about). But I gotta give it to you, this "kinda" tempura "recipe" you have here, it works well. Ain't tempura, but does the trick and slightly healthier.
This is NOT linked to tempura, or even exactly 'Taiwanese' at all. Deep fried caul fat rolls is a traditional Chinese culinary method, mostly found in imperial cuisine dating back centuries. Such a cooking method is still common in Chinese banquet dining, including Fujian where Taiwanese are mainly from, and this is pretty much a simplified version of the imperial recipe by excluding pork mince and using whole prawns instead. The easy version you did is what's commonly done for household cooking as well.
Waited a lot to confirm... no need to go though a whole history of blabla... this is no tempura. Rolls made with rice paper and fried: man, that's nem in vietnam. Probably one of the most iconic foods there after Pho. This is no Taiwan invention.
I’m more of a gourmand (good and much) than a gourmet (better and little). any religion putting restrictions on me is shoving me to hedonistic atheism.
@@RaymondCore Not true, we do have real wasabi in high end sushi restaurants. If you mean growing wasabi in Taiwan, we also have good locations to grow wasabi like in the Alishan area. Still very expensive.
One of the upsides for using rice paper instead of pork fat here is that you can eat this, even if your diet doesn't allow for pork.
Entertaining and educational video. I was under the impression, this channel might have jumped the shark. Thumbs up (and fingers crossed for the future).
Interesting, caul fat is used in a Cypriot recipe, sheftalia, exactly in the same way. I loved the video, thanks, Andong.
This is an amazing discovery for me, I've been to Taiwan four times and I've never seen or heard of this before! I can't wait to taste it!
yo theres a theory that the portuguese got the frying food in batter thingy thing from its colony in goa where they made pakora (basically same thing but made with chickpea flour)
you don't even need to go into such lengths really. See my comment. That food looked like nem, and sure enough, the rest of the video confirmed.
No. Tempura technique already existed in the Iberian Peninsula before the Portuguese ever reached Goa.
I tried this recipe just now and wow, it was even better than I expected. I dont often try recpies from youtube but I'm really glad I tried this one!
Hello, I'm Portuguese and I already knew the story of tempura but the interesting thing is that I liked how you told the story.😊
As a Taiwanese, I am sorry that your theory about the shrimp roll might be wrong . It is actually Zheng Chenggong, Prince of Yanping and his army took to Taiwan. It is a Fujing food
Caul fat rolls are established in Fujian (and maybeTeochew) cooking, but I believe those aren’t battered - that‘s where the tempura influence comes in for me
This sounds super good, I adore rice paper wrapped fried goods, can't wait to give it a try.
Nice. A keeper of a recipe for sure.
Yaiii a video with history in it
Love these video's with a historical note :) so interesting!
They sell something very similar in the Chinese restaurant in my town, but with a different filling: pork, mushrooms, noodles (rice or soy noodles I guess, I know they use them as a filling in Vietnam as I can recall) and carrot. They appear as Vietnamese Rolls in the menu and they are pretty good! Thanks for sharing this :D
Yes! Ein bisschen Geschichtsunterricht mit nem genialen Rezept. Perfekt zum ausprobieren am Wochenende, danke für das Video 🎉❤😊
I've been looking for this recipe for decades; they sold these at my local Walmart when I was a kid but I never knew who to ask, now my soul can finally rest.
As someone who like to eat both dishes on occasion, I'd say one is not a substitute of the another: Shrimp Roll being more of a complete and filling dish, while Tempura being more of a side dish and/or component of others.
Tempura is not that hard to make once you get the knack of it, which might take many tries, but when you get the hang of it though, it's waaay quicker and easier than Shrimp Roll.
Oh and you can find frozen Tempura too. Just toss them in an air fryer and you'll have an adequate lazy-guy Tempura to quench your craving.
amazing recipe, gonna make it later today!
Cannot believe you visited Tainan! Love your channel and would’ve been honored to be your tour guide. There are better shrimp roll and local beef soup places I would’ve taken you to try! 😁
Love your videos with food history,and those rolls look so delicious
Ok you got me I'm doing these this weekend
American Chinese egg rolls would be your even more favourite then, try them someday!
Yakisoba is also Portuguese! And a favourite food of mine!
nah yakisoba isnt portugese its a product of chinese immigrants coming to japan from the colonies around the 30s
Amazing. I want to try this one.
Tq will try
Would Really Like A Video On How To Make Jelly Beans.
Sir you just filled my hunger for both knowledge and food 😊
Deep fried spring rolls are a thing in Vietnam too.
Yes, that's exactly what I commented on. This is nem. No need for a history course and maybes and theories. Nems as they are cvalled in Vietnam are one of the most iconic foods there
That food history blew my mind!!
Enjoy your historical values of where foods originated. 👍
Hey Andong! Random question, but how did you find those beautiful images of Portuguese sailors and the like? Curious about your research process
seems to be a pretty simple to make dish.
My local place wraps the shrimp in seaweed
caul fat is amazing, it's used to wrap fillings in many traditional cuisines, back in Roman times too. tiktokers get icky at organ meat and whole fish but will gobble pink slime weiners and sugar-oil slop all day
You should do a video on XO sauce.
I have everything but the green onions which I'll get tomorrow. Spring rolls with the crunch of egg rolls; Want. Update: I let the rice paper beat me. Either they were too dry and stiff or too wet and falling apart. They swelled up into a bubbly mess (was that egg white leaking out). I did three; all failures so I bought some wonton wrappers and made some fine wontons. I like the educational factor in your channel. Thank you.
Not sure if that helps in your case but a way to get rice paper soft enough for folding but not too soft and soaky, is to use a wet kitchen or paper towel that you previously just dipped in water (and squeeze out enough if it is dripping) and then just brush that over the rice paper until it becomes foldable.
You should mention in the title that this video is partly about the history of tempura, i think then more of your subscribers would watch it
Agreed. I think the historical/documentary type of content is some of the best stuff on his channel.
Im a little confused by the idea that making a shrimp farce, wrapping it in rice paper, battering it and then frying is somehow simpler than battering a shrimp and frying it?
Hi Andong, as you are fan of Taiwan - is that the way to make Samosas to "Formosas"? 😁
хорошо бы попробывать!
You want lumpy batter so don't whisk it just stir it gently with chopsticks, leave the lumps in you def don't want any gluten. It's also good to sprinkle the frying rolls with a little more batter. Love prawns 🙂
You think this process of wringing out shrimp, chopping it in a food processor, wrapping in rice paper, dredging, battering, deep frying, cooling, and frying for a second time is easier and more streamlined than.... dipping a shrimp in batter and frying until crisp?
That’s the shrimp water @4:45
Love this video! So much history, thank you! I have a question. The 225 grams of shrimp, is that after you squeezed the water out? Thank you in advance for the answer.☺️
that’s before squeezing! i got 150-175 after squeezing.
Thank you very much for your response.☺️
Tofu skin might also work as wrapper here. (✷‿✷) Thanks.
4:58 😂
I'm surprised you can't find caul fat from the butcher. Caul fat tend to melt after frying, i doubt it has similar texture with rice paper roll
Looks super tasty and easy
For me, the caul fat is the highlight of the dish. Sadly, we have to forgo in this homemade version.
You don't have to forego it; just roll your own in the "wrapper" of your choice! Andong is showing his audience an accessible recipe. If they can't get caul fat or are icked out by it, they can use easily acquired rice paper.
@mynameisandong Thank you Arseny, your videos improve the mood in my very sad life.
fry twice? quelle idee!
1st? I have heard of very tiny shrimp rolls in my country SG served at every holiday, but this one is just plain intriguing.
Do a video making sour patch kids ❤
I'm always surprised by how many Japanese things are secretly Portugese
Avoiding meat during lent is a catholic thing, its not only portuguese
Seems good but HOW IN THE WORLD is this easier than: whole shrimp > tempura batter > oil?
It makes no sense.
small shrimp no need skin peeling for me
1 question and 1 comment. Would using the liquid squeezed from the shrimp add anything of value flavour wise to the batter mix? About the wasabi alot of brands seem to be mostly horse radish with a touch of real wasabi and some colouring to cut costs. We have found that buying the more expensive wasabi to saves us money as you use alot less, horseradish sauce on it's own is pretty cheap. Ask your local butcher for caul fat, we get it to make the traditional f@ggot meatball recipe. Sorry about using the @ sign for the A but youtube has banned the word ignoring the context or meaning with there normal disregard for common sense just using the blessed AI algorithms from our overlord skynet. Thank you for the recipe, Take care, God bless one and all.
you realize that "wasabi" has absolutely no wasabi in it, right?
We stll like the taste/kick, though; whatever you want to call it. Real wasabi is grown in running water and never leaves Japan.
Could you make a video about Ukrainian food and history, so we can find some comfort amidst this horror? Thank you! ❤
Which Ukrainian foods do you have in mind? Besides borshch. That one's great but beaten to death with how often it's made.
This looks like a good way to do tempura when you have cheap quality shrimps, since you are covering too much of the flavor
It's just traditional ways to repurpose low-quality ingredients, like in sausages, meatballs, or hamburgers.
great stuff, especially the history lesson!
too bad you hate my children though...
Thank you @LeTerrorist88
Order Taiwanese fried chicken instead of kfc!
Friend I've tried like 20 of your recipes so far and I just have to say you're a great charismatic host, but your recipes are awefull. I think you need to have a partner who knows what they're talking about when it comes to cooking. Good on history, good on hosting, but not quite sure you even know how to cook (actually I know you have no idea what you're talking about). But I gotta give it to you, this "kinda" tempura "recipe" you have here, it works well. Ain't tempura, but does the trick and slightly healthier.
This is NOT linked to tempura, or even exactly 'Taiwanese' at all. Deep fried caul fat rolls is a traditional Chinese culinary method, mostly found in imperial cuisine dating back centuries. Such a cooking method is still common in Chinese banquet dining, including Fujian where Taiwanese are mainly from, and this is pretty much a simplified version of the imperial recipe by excluding pork mince and using whole prawns instead. The easy version you did is what's commonly done for household cooking as well.
i don't get why people like tempura so much tbh, it's alright but i'd rather have chinese or american fried food most of the time
Colonial conquest? Google Nanjing Massacre. That's how my Grandparents ended up in Taiwan/
Waited a lot to confirm... no need to go though a whole history of blabla... this is no tempura. Rolls made with rice paper and fried: man, that's nem in vietnam. Probably one of the most iconic foods there after Pho. This is no Taiwan invention.
I’m more of a gourmand (good and much) than a gourmet (better and little). any religion putting restrictions on me is shoving me to hedonistic atheism.
Should there be less pink in the thumbnail? It make it look bland.
I love how heretical this recipe is
Did you at least use real wasabi?
Nah, let's use imitation wasabi like an authentic Taiwanese here.
Real wasabi never leaves Japan as it is grown in running water and not conducive to mass farming.@@lexsongtw
@@RaymondCore Not true, we do have real wasabi in high end sushi restaurants. If you mean growing wasabi in Taiwan, we also have good locations to grow wasabi like in the Alishan area. Still very expensive.
Of you call it Taiwan instead of Chinese Taipei the CCP won’t play with you any longer. 😞
MSG...damn, it is pure poison 🙄
чертовски весело смотрится!