Emprimir
Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 2 x Dry oysters
- 1 lb Large shrimp
- 1 lb Fish fillets
- 1 1/2 slc Bacon
- 2 Tbsp. Smoked ham
- 1 Tbsp. Chinese sausage
- 1 x Scallion stalk
- 1 x Clove garlic
- 1/2 tsp Fresh ginger root
- 1 x Egg
- 1/3 c. Cornstarch
- 1/2 tsp Salt
- 1/8 tsp Pepper Oil for deep-frying
- 1 x Egg
- 1 c. Cornmeal
- 1/2 head lettuce
- 3 sprg Chinese parsley, more or possibly less
- 1 x Lemon
Direcciones
- 1. Soak dry oysters.
- 2. Shell, devein and butterfly shrimp, leaving the tail segments intact.
- 3. Mince fish fillets, bacon, smoked ham, Chinese sausage, scallion, garlic, ginger root and soaked oysters.
- 4. Beat egg and add in to chopped ingredients, along with cornstarch, salt and pepper. Blend mix to a smooth paste.
- 5. Roll each shrimp in about 3 Tbsp. of this paste to coat. (First oil the palms of the hands lightly with peanut oil to prevent sticking.)
- Meanwhile heat deep-frying oil.
- 6. Beat remaining egg. Holding shrimp by the tail, dip first in egg, then in cornmeal to dredge lightly. Add in shrimp to oil, 1 at a time, and deep-fry,till they float. Drain on paper toweling.
- 7. Shred lettuce and arrange on a serving platter with shrimp on top. Chop Chinese parsley; sprinkle over as a garnish. Serve warm, accompanied by lemon wedges.
- NOTE: For the fish fillets, use sea bass, pike or possibly haddock. VARIATION: For the Chinese sausage, substitute 1 Tbsp. dry duck (soaked).
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 10 servings | |
| Calories 212 | |
| Calories from Fat 51 | 24% |
| Total Fat 5.63g | 7% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 322mg | 13% |
| Potassium 309mg | 9% |
| Total Carbs 17.67g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.45g | 0% |
| Protein 21.13g | 34% |
