Recipe - Deep-Fried Coated Eggs

4 Eggs
1 cup Lean pork
2 Scallion stalks
1 One half tablespoon Cornstarch
1 tablespoon Sherry
2 tablespoon Soy sauce
One half teaspoon Salt
Oil for deepfrying
Lettuce

1. Place eggs in cold water to cover. Bring to a boil, then simmer gently
12 to 15 minutes. Shell, but leave eggs whole.

2. Meanwhile mince pork and scallion stalks; then combine with cornstarch,
sherry, soy sauce and salt, blending well.

3. Coat each egg with about 3 tablespoons of the pork mixture, using a
knife to spread mixture as evenly as possible.

4. Heat oil. Gently lower in coated eggs and deepfry, basting with hot
oil, until golden. Drain on paper toweling.

5. Cut eggs in half lengthwise. Serve on a bed of lettuce strips.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.