|Flour||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Wheat germ oil||2 Tablespoon|
|Soy sauce||3 Tablespoon|
|Dried ginger||1 1⁄2 Pinch (Generous)|
|Green lettuce leaves||8|
|Oil||4 Cup (64 tbs) (For Frying)|
Whisk the flour with 1 egg, 1 egg yolk, the salt and milk.
Whisk the remaining egg-white and set aside.
Melt the butter and add a little at a time, to make 4 crepes from the batter.
Peel the onions and apples, scrape the carrots, and grate altogether on a vegetable grater.
Rinse off the shrimp and pat them dry.
Heat the oil.
Saute the shrimp 1/2 minute, remove and saute the onions.
Add the carrot and apple and cook about 4 minutes over medium heat.
Add the sherry and the soy sauce and heat for another 2 minutes.
Add the shrimp and season with the ginger.
Spread the filling on the four crepes, brush the edges of the crepes with egg-white, and shape into four-cornered pockets.
Heat the oil in a deep fryer to 350°.
Wash and pat the lettuce leaves dry.
Fry the crepe pockets 2 minutes in the oil, drain on absorbent paper.