CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Eggs, Vegetables |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
3/4 |
lb |
Baby shrimp |
2 |
tb |
Lard; chilled & chopped |
1/2 |
ts |
Salt |
1/2 |
ts |
Msg |
1/2 |
ts |
Black pepper |
1/2 |
ts |
Sesame oil |
1 1/2 |
ts |
Rice vinegar |
1 |
tb |
Cornstarch |
1 |
tb |
Flour |
1 |
|
Egg white |
6 |
c |
Vegetable oil |
|
|
Chinese chili paste |
INSTRUCTIONS
Rinse & drain shrimp & dry w/ a clean tea towel or paper towels. Place in a
medium mixing bowl. Add the lard & salt. W/ a knife or sharp pastry cutter
or in a blender or food processor, mash the 3 ingredients until a smooth
paste is produced. Add the remaining ingredients except the oil & chili
paste. Blend thoroughly. Heat the oil to 375 in a wok. With your hands,
make 1-inch balls out of the shrimp mixture. Fry the shrimp balls in the
hot oil until golden brown, approximately 3 minutes. Drain & serve with
chili paste.
THE WOK
COLUMBUS ST., SEATTLE
BEVERAGE: TSINGTAO
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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