| 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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