Har yuen (\"round shrimp\")
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Peeled shrimp |
| 2½ | teaspoon | Sugar |
| 4 | eaches | Scallions diced |
| 2 | teaspoons | Oyster sauce |
| 2 | teaspoons | White wine |
| 1¾ | teaspoon | Salt |
| ½ | cup | Bamboo shoots |
| 1½ | each | Egg whites beaten |
| 2 | teaspoons | Sesame oil |
| ⅛ | teaspoon | White pepper |
Directions
INGREDIENTS
DIRECTIONS
Combine all ingredients in a blender and blend until smooth. Place the contents in a bowl and refrigerate for at least 4 hrs. Dust the surface of a cookie sheet with 4 Tbs. of tapioca flour. Put ½ C.
tapioca flour in a seperate bowl. Form mixture into 2" diameter balls and put on dusted cookie sheet. Dust your hands with cornstarch from the bowl. Pick up a ball of filling and form into perfect spheres, coating with tapioca flour as you do. Toss spheres from hand to hand in order to firm up. Deep fry the spheres in 325 350 F peanut oil until golden brown. Serve immediately.
Submitted By EARL SHELSBY On 02-04-95