Classic Fluffy Deep Fried Shrimp Balls
|Bamboo shoots||1⁄2 Cup (8 tbs)|
|Canned button mushrooms||1⁄2 Cup (8 tbs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Sesame oil||3 Drop|
|Flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
1. Shell and devein shrimp. Then mince, along with bamboo shoots, canned button mushrooms and scallion. Place in a mixing bowl.
2. Blend in salt, pepper and sesame oil. Then fold in egg white. Stir in one direction until mixture is fluffy. Then form into walnut-size balls.
3. Beat whole egg lightly. Add flour, baking powder and oil and blend to a smooth batter. (If necessary, add water to thin slightly.) Meanwhile heat deep-frying oil.
4. Dip shrimp balls, one at a time, in batter to coat; then carefully drop into hot oil. Deep-fry a few at a time, as in Basic Deep-fried Shrimp Balls. Then drain on paper toweling and serve.