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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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Shrimp and rice are two foods that are abundant in our area. These shrimp puffs are my family's favorite. In fact, they prefer them to fried shrimp. Ingredients:
2 eggs, separated |
3/4 cup milk |
1 tablespoon canola oil |
1 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1-1/2 teaspoons onion powder |
1 teaspoon salt |
1/2 teaspoon pepper |
3 cups cooked rice |
1 pound uncooked shrimp, peeled, deveined and chopped or 2 cans (4-1/2 ounces each) small shrimp, drained |
1/4 cup minced fresh parsley |
1/2 teaspoon hot pepper sauce |
additional oil for deep-fat frying |
Directions:
1. In a large bowl, beat the egg yolks, milk and oil. Combine the flour, baking powder, onion powder, salt and pepper; add to yolk mixture and mix well. Stir in the rice, shrimp, parsley and pepper sauce.
2. In a bowl, beat egg whites until soft peaks form; fold into shrimp mixture.
3. In an electric skillet or deep-fat fryer, heat oil to 350°. Drop batter by tablespoons into hot oil. Fry puffs, a few at a time, for 1-1/2 minutes on each side or until browned and puffy. Drain on paper towels. Serve warm. Yield: about 4 dozen.
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