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Fish and Seafood
1 ripe peach, minced
1 finger of a Buddha's hand, minced (or two tablespoons lemon rind, minced)
1/2 pound shrimp, shelled with veins removed, then minced
1 egg white
2 Tablespoons cornstarch
3 you-tai (Chinese long breakfast crullers)
1 cup corn oil
1. Mix the three fruits with the shrimp, egg white, and cornstarch.
2. Cut the you-tai in half the long way and stuff three of the halves, each with one third of the shrimp-fruit mixture. Cover them with the other half of the you-tai, and cut each one into two-inchsections.
3. Heat the oil in a wok or a deep pot, and fry half the sections for three minutes or until golden and cooked through. Drain well, and repeat until all are fried and drained.
Note: These can be served plain, with a hoisin sauce thinned with tea, or any other sweet sauce.