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Han Dynasty Cotton-Ball Shrimp

Fish and Seafood

Han Dynasty Cotton-Ball Shrimp
Ingredients:
1 pound sweet-water shrimp, shells and veins discarded, then minced finely
3 Tablespoons pork floss, chopped
1 teaspoon black sesame seeds
2 egg whites, beaten until very foamy
1/4 teaspoon salt
1 Tablespoon Cheese rice wine
2 teaspoons water chestnut flour
1 teaspoon ground Sichuan peppercorns
3 Tablespoons lard
1 Tablespoon sesame oil
1 teaspoon sesame oil
1 teaspoon red tomato skin, sliced finely

Preparation:
1. Mix minced shrimp, pork floss, sesame seeds, egg whites, salt, rice wine, water chestnut flour, and the ground peppercorns, and with wet hands, make the shrimp mixture into two-inch balls.
2. Heat a fry pan, add the lard and the sesame oil. Fry the egg white balls turning them often until they float on the oil. Then remove them to a paper towel-lined plate, and in two minutes, to a serving plate, discarding the paper towel.
3. Sprinkle the tomato slivers on each egg white ball, and serve.

                                                                                                                                                       
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