| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Chinese | Seafood | 8 | Servings |
INGREDIENTS
| 1/4 | lb | Dried oysters |
| 1/4 | lb | Shrimp |
| 1/4 | lb | Lean pork |
| 1 | Fresh ginger root | |
| 1/2 | t | Salt |
| 1 | t | Sugar |
| 2 | t | Soy sauce |
| 1 | T | Sherry |
| 1 | Egg | |
| Cracker meal | ||
| Oil for deep-frying |
INSTRUCTIONS
Soak dried oysters. Shell and devein shrimp. Mince or grind pork, shrimp and ginger root; then combine with salt, sugar, soy sauce and sherry. Mix well. Cut each oyster lengthwise in half. Spread 1 tablespoon shrimp-pork mixture on one oyster half. Top, sandwich-style, with the second half. Beat egg lightly. Dip stuffed oyster in egg; then dredge in cracker meal (or fine bread crumbs). Meanwhile heat oil. Add stuffed oysters a few at a time and deep-fry until golden. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 80
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: 61.5mg
Sodium: 354.7mg
Potassium: 102.1mg
Carbohydrates: 5g
Fiber: <1g
Sugar: <1g
Protein: 7.2g