Recipe - Steamed And Deep-Fried Dried Oyster Balls

24 Dried oysters
One fourth pound Shrimp
One half pound Lean pork
One half pound Fish fillets
4 Scallion stalks
2 Cloves garlic
3 sl Fresh ginger root
3 tablespoon Cornstarch
2 teaspoon Sugar
Three fourths teaspoon Salt
1 ds Pepper
2 Eggs
Cracker meal
Oil for deepfrying

1. Soak dried oysters.

2. Shell and devein shrimp; then mince or grind along with pork, fish,
scallions, garlic and ginger root.

3. Blend in cornstarch, sugar, salt and pepper, mixing well. Roll soaked
oysters in mixture to coat, shaping each into a ball.

4. Place oyster balls on a shallow heatproof dish and steam 20 minutes (see
"Howto Section"). Let cool, then refrigerate either several hours or
overnight.

5. Beat eggs lightly. Dip oyster balls in egg; then dredge in cracker meal
(or fine bread crumbs).

6. Meanwhile heat oil. Add oyster balls a few at a time and deepfry until
golden. Drain on paper toweling and serve, with a seafood dip (see one of
the following recipes: "AllPurpose Seafood Dip", "Dip for Clams", "Dip for
Steamed Crabs", "Dip for Poached Shrimp", "Dip for DeepFried Shrimp
#1/#2", "Miscellaneous Dips for DeepFried Shrimp", or "Dip for DeepFried
Shrimp Balls").

NOTE: These oyster balls, prepared in advance and deepfried at the last
minute, are usually eaten as snacks.

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