INGREDIENTS

INSTRUCTIONS

1. Soak dried oysters.
2. Shell and devein shrimp; then mince or grind along with pork, fish,
scallions, garlic and ginger root.
3. Blend in cornstarch, sugar, salt and pepper, mixing well. Roll soaked
oysters in mixture to coat, shaping each into a ball.
4. 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.
5. Beat eggs lightly. Dip oyster balls in egg; then dredge in cracker meal
(or fine bread crumbs).
6. 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.

A Message from our Provider:

“Life’s most exciting adventure: intimacy with God”