| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Chinese | Seafood | 8 | Servings |
INGREDIENTS
| 1 | lb | Shrimp |
| 1/2 | c | Bamboo shoots |
| 1/2 | c | Canned button mushrooms |
| 1 | Scallion | |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 3 | dr | Sesame oil; more or less |
| 1 | Egg white | |
| 1 | Egg | |
| 1 | c | Flour |
| 1 | ts | Baking powder |
| 3 | ts | Oil |
| Oil for deep-frying |
INSTRUCTIONS
1. Shell and devein shrimp. Then mince, along with bamboo shoots, canned button mushrooms and scallion. Place in a mixing bowl. 2. Blend in salt, pepper and sesame oil. Then fold in egg white. Stir in one direction until mixture is fluffy. Then form into walnut-size balls. 3. Beat whole egg lightly. Add flour, baking powder and oil and blend to a smooth batter. (If necessary, add water to thin slightly.) Meanwhile heat deep-frying oil. 4. Dip shrimp balls, one at a time, in batter to coat; then carefully drop into hot oil. Deep-fry a few at a time, as in "Basic Deep-fried Shrimp Balls". Then 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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