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Han Dynasty Cotton-Ball Shrimp

Fish and Seafood

Han Dynasty Cotton-Ball Shrimp
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

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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