|Shelled crawfish tails/Shelled shrimp||1 Pound, cooked|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Egg||1 , beaten|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Ground red pepper||1⁄2 Teaspoon|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Shortening/Cooking oil||2 Cup (32 tbs) (For Deep Fat Frying)|
Devein crawfish or shrimp (see how to, page 48).
Chop into small pieces.
Toss with green onions and garlic.
Add egg, bread crumbs, milk, red pepper, and salt.
Shape mixture into balls, using about 1 tablespoon mixture for each.
Roll balls in bread crumbs.
In a heavy saucepan or deep fat fryer heat about 2 inches melted shortening or cooking oil to 375Â°.
Fry balls in hot fat, a few at a time, for 30 to 60 seconds or just till golden.
Remove and drain on paper towels.
Keep warm in a 325Â° oven while frying remainder.