Shrimp Nuts

2007-05-21 00:00

Ingredients:

½ pound shrimp, shells and veins removed, and minced
1 tablespoon rice wine
¼ teaspoon salt
¼ teaspoon sugar
1 egg, separated
1 cup pine nuts
4 lettuce leaves, shredded
2 cups vegetable oil, for deep-frying
20 large toothpicks or small skewers
2 Tablespoons plum or another dipping sauce

Mix shrimp, rice wine, salt, sugar, and egg yolk. Shape into twenty-four small balls. One by one, dip each ball into egg white then roll in the pine nuts. Press nuts into the shrimp paste, and set aside for fifteen minutes to dry slightly.

Heat oil, and deep fry one-third to one-half the shrimp balls until golden; about one minute. Remove and drain. Repeat until all are fried. Put sauce into a very small dish; set on a small square of pretty paper or on a paper doily in middle of a large plate. Put shrimp around this dish, toothpicks to the outside. Serves 6.

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