| 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 | ts | Salt |
| 6 | Bean curd cakes | |
| Oil for deep-frying |
INSTRUCTIONS
1. Shell and devein shrimp. Mince or grind together with fish. 2. 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.) 3. 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.) 4. Stuff a fishball into each slit or pocket, flattening and shaping fish to fit. Meanwhile heat oil. 5. 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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