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Bean Curd with Preserved Duck Egg Yolks


Bean Curd with Preserved Duck Egg Yolks
1/2 cup fresh shrimp, shells removed and discarded, then minced
1 fresh egg white
2 teaspoons cornstarch
1/2 teaspoon salt
dash ground white pepper
1/2 teaspoon sesame oil
2 yolks of one-hundred-year preserved duck eggs, mashed
1/8 large sheet purple seaweed, crushed
1 teaspoon each, black and white sesame seeds
30 small fried bean curd balls or squares
1 cup vegetable oil for deep frying
1. Mix shrimp, egg white, cornstarch, salt, white pepper, sesame oil, mashed preserved egg yolks, and crushed seaweed, and the sesame seeds. Stuff about two teaspoons into each bean curd.
2. Heat oil and deep fry them, ten at a time, until golden. Serve with large toothpicks as appetizers, or cut in half on angle as side dish with a main course with or without a gravy.

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