INGREDIENTS

INSTRUCTIONS

Soak dried oysters. Shell and devein shrimp; then mince or grind  along
with pork, fish, scallions, garlic and ginger root. Blend in
cornstarch, sugar, salt and pepper, mixing well. Roll soaked oysters
in mixture to coat, shaping each into a ball. Place oyster balls on a
shallow heatproof dish and steam 20 minutes (see "How-to Section").
Let cool, then refrigerate either several hours or overnight. Beat
eggs lightly. Dip oyster balls in egg; then dredge in cracker meal  (or
fine bread crumbs). Meanwhile heat oil. Add oyster balls a few at  a
time and deep-fry until golden. Drain on paper toweling and serve,
with a seafood dip (see one of the following recipes: "All-Purpose
Seafood Dip", "Dip for Clams", "Dip for Steamed Crabs", "Dip for
Poached Shrimp", "Dip for Deep-Fried Shrimp #1/#2", "Miscellaneous
Dips for Deep-Fried Shrimp", or "Dip for Deep-Fried Shrimp Balls").
NOTE: These oyster balls, prepared in advance and deep-fried at the
last minute, are usually eaten as snacks.  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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Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 27
Total Fat: 3g
Cholesterol: 70.1mg
Sodium: 238.9mg
Potassium: 199mg
Carbohydrates: 3g
Fiber: <1g
Sugar: <1g
Protein: 11.1g