| 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 |
sl |
Fresh ginger root |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 2 |
ts |
Soy sauce |
| 1 |
tb |
Sherry |
| 1 |
|
Egg |
|
|
Cracker meal |
|
|
Oil for deep-frying |
INSTRUCTIONS
1. Soak dried oysters.
2. Shell and devein shrimp. Mince or grind pork, shrimp and ginger root;
then combine with salt, sugar, soy sauce and sherry. Mix well.
3. Cut each oyster lengthwise in half. Spread 1 tablespoon shrimp-pork
mixture on one oyster half. Top, sandwich-style, with the second half.
4. Beat egg lightly. Dip stuffed oyster in egg; then dredge in cracker meal
(or fine bread crumbs).
5. 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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