Yield: 8 Servings
|¼ pounds||Dried oysters|
|¼ pounds||Lean pork|
|1 slice||Fresh ginger root|
|2 teaspoons||Soy sauce|
|Oil for deep-frying|
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, .