Steamed and deep-fried dried oyster balls
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Dried oysters | |
| ¼ | pounds | Shrimp |
| ½ | pounds | Lean pork |
| ½ | pounds | Fish fillets |
| 4 | Scallion stalks | |
| 2 | Cloves garlic | |
| 3 | slices | Fresh ginger root |
| 3 | tablespoons | Cornstarch |
| 2 | teaspoons | Sugar |
| ¾ | teaspoon | Salt |
| 1 | dash | Pepper |
| 2 | Eggs | |
| Cracker meal | ||
| Oil for deep-frying | ||
Directions
1. Soak dried oysters.
2. Shell and devein shrimp; then mince or grind along with pork, fish, scallions, garlic and ginger root.
3. Blend in cornstarch, sugar, salt and pepper, mixing well. Roll soaked oysters in mixture to coat, shaping each into a ball.
4. Place oyster balls on a shallow heatproof dish and steam 20 minutes (see "How-to Section"). Let cool, then refrigerate either several hours or overnight.
5. Beat eggs lightly. Dip oyster balls in egg; then dredge in cracker meal (or fine bread crumbs).
6. Meanwhile heat oil. Add oyster balls a few at a time and deep-fry until golden. Drain on paper toweling and serve, with a seafood dip (see one of the following recipes: "All-Purpose Seafood Dip", "Dip for Clams", "Dip for Steamed Crabs", "Dip for Poached Shrimp", "Dip for Deep-Fried Shrimp #1/#2", "Miscellaneous Dips for Deep-Fried Shrimp", or "Dip for Deep-Fried Shrimp Balls").
NOTE: These oyster balls, prepared in advance and deep-fried at the last minute, are usually eaten as snacks.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .