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Nori Wrapped Pork Hash

I love nori and what better combination than nori with pork hash filling. The pork hash recipe is an adaptation from Frank Abraham's crispy gau gee recipe.


Posted By: K. Taako
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Prep Time: 10 minutes | Cook Time: 10-15 minutes | Ready In: 20-25 minutes
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US Metric

1 Lb. Ground Pork

1/2 Lbs. Cooked Med-Lg. Shrimp Ground up in food processor

1 Egg

1/2 bunch green onions (chopped)

1 can waterchestnuts (chopped)

1 packet dashi or saimin soup base packet

2 Tablespoons sesame oil

1 Tablespoon Aloha shoyu

3 Tablespoons Oyster Sauce

2 Teaspoons Salt **

1 Package Seasoned Nori Sheets

Oil for pan frying


how to serve:

Mix ingredients in bowl, spread a thin layer over the entire sheet of nori and roll like you would sushi, keep making rolls until you run out or filling or nori sheets.

There are 3 possible ways to cook this... The baking method is the easiest:

Bake

Grease a cookie sheet with vegetable oil, place rolls on pan and bake at 350 for 25 minutes.

Pan Fry

Put 2 Tablespoons in frying pan, set het to med-high and cook for 15 minutes.  Be sure cook all sides evenly.

Deep Fry

I haven't personally tried this method, but using your favorite tempura batter, dip entire roll in batter, then deep fry for 10 minutes or until golden brown.

Service:

Cut into pieces (like you would for sushi) and serve with your favorite dipping sauce.  I like shoyu and hot mustard.  For deep fried version, you might want to use tempura dipping sauce.

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