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Add a photoRaciónes: 12
Ingredientes
- 24 x Dry oysters
- 1/4 lb Shrimp
- 1/2 lb Lean pork
- 1/2 lb Fish fillets
- 4 x Scallion stalks
- 2 x Cloves garlic
- 3 slc Fresh ginger root
- 3 Tbsp. Cornstarch
- 2 tsp Sugar
- 3/4 tsp Salt
- 1 dsh Pepper
- 2 x Large eggs
- Â Â Cracker meal
- Â Â Oil for deep-frying
Direcciones
- 1. Soak dry oysters.
- 2. Shell and devein shrimp; then mince or possibly grind along with pork, fish, scallions, garlic and ginger root.
- 3. Blend in cornstarch, sugar, salt and pepper, mixing well. Roll soaked oysters in mix to coat, shaping each into a ball.
- 4. Place oyster balls on a shallow heatproof dish and steam 20 min (see
- "How-to Section"). Let cold, then chill either several hrs or possibly overnight.
- 5. Beat Large eggs lightly. Dip oyster balls in egg; then dredge in cracker meal
- (or possibly fine bread crumbs).
- 6. Meanwhile heat oil. Add in oyster balls a few at a time and deep-fry till golden brown. Drain on paper toweling and serve, with a seafood dip (see one of the following recipes: "All-Purpose Seafood Dip", "Dip for Clams", "Dip for Steamed Crabs", "Dip for Poached Shrimp", "Dip for Deep-Fried Shrimp Shrimp Balls").
- NOTE: These oyster balls, prepared in advance and deep-fried at the last minute, are usually eaten as snacks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 12 servings | |
| Calories 92 | |
| Calories from Fat 26 | 28% |
| Total Fat 2.84g | 4% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 244mg | 10% |
| Potassium 207mg | 6% |
| Total Carbs 4.82g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.89g | 1% |
| Protein 11.16g | 18% |
