| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Grains | Chinese | Fish | 8 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 1/2 | lb | Fish fillets |
| 1 | Egg white | |
| 1/2 | t | Salt |
| 6 | Bean curd cakes | |
| Oil for deep-frying |
INSTRUCTIONS
Shell and devein shrimp. Mince or grind together with fish. Add egg white and salt and knead well to blend thoroughly. Divide in 16 parts, forming each into a ball. Then toss each ball hard against a cutting board, or other solid surface, 15 to 20 times. (This will remove the air.) Cut each bean curd cake diagonally in 4 separate triangles. On one cut surface of each triangle, cut a pocket by starting near the apex and making a slit running 3/4 of the way down. (Do not cut clear through bean curd triangle.) Stuff a fishball into each slit or pocket, flattening and shaping fish to fit. Meanwhile heat oil. Add bean curd triangles, a few at a time, and deep-fry until golden (3 to 5 minutes). Drain on paper toweling and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 59
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 47.6mg
Sodium: 419.6mg
Potassium: 106.1mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 11g