Shrimp Puffs Recipe
Shrimp Puffs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.
MAKES:
16 servings
TOTAL TIME:
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 paper towels. Serve warm. Yield: about 4 dozen.
Originally published as Shrimp Puffs in Country Extra November 1998, p49

  • 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
  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.
Originally published as Shrimp Puffs in Country Extra November 1998, p49

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MY REVIEW
Tayu User ID: 7092161 64220
Reviewed Jan. 17, 2013

"Its very tasty, I made it today as a test for upcoming gathering and I am definitely going to make it again, has a really good flavor"

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