2. Looks like spider crabs? It is deep fried soft-shell crabs? 3. Can't make that out but I'm guessing that's eggplant with shrimp paste stuffing. 6. Deep fried shrimp ball.
I make this version, which is similar and tastes real good. I devein, deshell and remove the tail:
Crispy Prawn Balls 4 slices white bread, crusts removed and cut into 1 cm cubes 8 oz white fish fillets, minced 8oz uncooked prawns, peeled, deveined and minced 2 teaspoons salt pinch of ground white pepper 2 egg whites, lightly beaten 2 tablespoons corn flour 2 slices root ginger, peeled and finely chopped 600 ml (1 pint) vegetable oil butter
1. Toast bread cubes lightly until light brown and dry. 2. Mix together minced fish, prawns, salt, pepper, egg whites, corn flour and finely chopped ginger. Form together into balls using 1 tablespoon per ball. Put a slab of butter in middle. Roll each ball in the croutons until coated. 3. Heat oil in wok to 350oF or until cube of bread browns in 30 seconds. Gently lower balls into oil. Deep-fry until brown.
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timeasmymeasure
no subject
Date: 2005-12-19 09:54 pm (UTC)3. Can't make that out but I'm guessing that's eggplant with shrimp paste stuffing.
6. Deep fried shrimp ball.
I make this version, which is similar and tastes real good. I devein, deshell and remove the tail:
Crispy Prawn Balls
4 slices white bread, crusts removed and cut into 1 cm cubes
8 oz white fish fillets, minced
8oz uncooked prawns, peeled, deveined and minced
2 teaspoons salt
pinch of ground white pepper
2 egg whites, lightly beaten
2 tablespoons corn flour
2 slices root ginger, peeled and finely chopped
600 ml (1 pint) vegetable oil
butter
1. Toast bread cubes lightly until light brown and dry.
2. Mix together minced fish, prawns, salt, pepper, egg whites, corn flour and finely chopped ginger. Form together into balls using 1 tablespoon per ball. Put a slab of butter in middle. Roll each ball in the croutons until coated.
3. Heat oil in wok to 350oF or until cube of bread browns in 30 seconds. Gently lower balls into oil. Deep-fry until brown.