| 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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