Shrimp Puffs
TOTAL TIME: Prep: 15 min. Cook: 45 min.
YIELD: about 4 dozen.
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
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2 eggs, separated
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3/4 cup milk
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1 tablespoon canola oil
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1 cup all-purpose flour
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1-1/2 teaspoons baking powder
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1-1/2 teaspoons onion powder
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1 teaspoon salt
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1/2 teaspoon pepper
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3 cups cooked rice
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1 pound uncooked shrimp, peeled, deveined and chopped or 2 cans (4-1/2 ounces each) small shrimp, drained
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1/4 cup minced fresh parsley
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1/2 teaspoon hot pepper sauce
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Additional oil for deep-fat frying
Directions
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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.
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2.
In a bowl, beat egg whites until soft peaks form; fold into shrimp mixture.
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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.
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