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Shrimp Puffs
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.
16 Servings
Prep: 15 min. Cook: 45 min.
Ingredients
2 eggs,
separated
3/4 cup milk
1 tablespoon canola oil
1 cup 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
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.
In a bowl, beat egg whites until soft peaks form; fold into shrimp
mixture.
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
© Taste of Home 2009
2 of 2
Shrimp Puffs
(continued)
Directions (continued)
paper towels. Serve warm. Yield: about 4 dozen.
© Taste of Home 2009