Shrimp Puffs

Name: Shrimp Puffs
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: about 4 dozen.
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

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.

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.

Originally published as Shrimp Puffs in Country Extra November 1998

Reviews

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Tayu

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