Stuffed and deep-fried dried oysters
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Dried oysters |
| ¼ | pounds | Shrimp |
| ¼ | pounds | Lean pork |
| 1 | slice | Fresh ginger root |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 2 | teaspoons | Soy sauce |
| 1 | tablespoon | Sherry |
| 1 | Egg | |
| Cracker meal | ||
| Oil for deep-frying | ||
Directions
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, .
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