Deep-fried coated eggs

Yield: 6 Servings

Measure Ingredient
4 Eggs
1 cup Lean pork
2 Scallion stalks
1½ tablespoon Cornstarch
1 tablespoon Sherry
2 tablespoons Soy sauce
½ teaspoon Salt
Oil for deep-frying
Lettuce

1. Place eggs in cold water to cover. Bring to a boil, then simmer gently 12 to 15 minutes. Shell, but leave eggs whole.

2. Meanwhile mince pork and scallion stalks; then combine with cornstarch, sherry, soy sauce and salt, blending well.

3. Coat each egg with about 3 tablespoons of the pork mixture, using a knife to spread mixture as evenly as possible.

4. Heat oil. Gently lower in coated eggs and deep-fry, basting with hot oil, until golden. Drain on paper toweling.

5. Cut eggs in half lengthwise. Serve on a bed of lettuce strips.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

Similar recipes