| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Chinese |
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp |
| 1 1/2 |
T |
Leaf lard |
| 1/2 |
t |
Salt |
| 1 |
t |
Water |
| 1 |
|
Egg white |
| 1 |
T |
Flour |
|
|
Oil for deep-frying |
INSTRUCTIONS
Shell and devein shrimp; then mince with unrendered leaf lard. Knead
together in a mixing bowl. Dissolve salt in water and add, along with
egg white and flour. Stir mixture by hand in one direction 15 to 20
minutes. Pick up mixture and toss vigorously back into bowl. Repeat
several times. (The mixture will now be whitish.) Continue stirring
and tossing until mixture is quite stiff and pinkish. (Squeeze a small
amount of the mixture into a bowl of cold water. If it holds its shape
well and is not sticky, it's ready.) Meanwhile heat oil. Place some
shrimp mixture in the palm of the hand; then make a fist and squeeze
mixture through the hollow between thumb and index finger, shaping it
into as round a ball as possible. Drop shrimp balls carefully 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.
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”