Deep-fried shrimp balls in batter
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp |
| ½ | cup | Bamboo shoots |
| ½ | cup | Canned button mushrooms |
| 1 | Scallion | |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 3 | drops | Sesame oil; more or less |
| 1 | Egg white | |
| 1 | Egg | |
| 1 | cup | Flour |
| 1 | teaspoon | Baking powder |
| 3 | teaspoons | Oil |
| Oil for deep-frying | ||
Directions
1. Shell and devein shrimp. Then mince, along with bamboo shoots, canned button mushrooms and scallion. Place in a mixing bowl.
2. Blend in salt, pepper and sesame oil. Then fold in egg white. Stir in one direction until mixture is fluffy. Then form into walnut-size balls.
3. Beat whole egg lightly. Add flour, baking powder and oil and blend to a smooth batter. (If necessary, add water to thin slightly.) Meanwhile heat deep-frying oil.
4. Dip shrimp balls, one at a time, in batter to coat; then carefully drop into hot oil. Deep-fry a few at a time, as in "Basic Deep-fried Shrimp Balls". Then drain on paper toweling and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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