Fried Shellfish
| Yield: | 1 Servings |
| Categories: | Chinese, Seafood |
| 1 | lb | Shellfish |
| DOUGH | ||
| 12 | oz | Flour |
| 1 | Egg | |
| 2 | tb | Baking powder |
| 3 1/2 | tb | Cornstarch |
| 1 | ts | Salt |
| 1 | c | Water |
| Flour to dust | ||
| Oil to fry and for the dough | ||
| 5 | oz | Soaked chinese mushrooms |
| 7 | oz | Bamboo shoots |
| 4 | oz | Scallions |
| 4 | Cloves garlic | |
| Oil for frying | ||
| 4 | tb | Soy sauce |
| 3 | tb | Sugar |
| 2 | ts | Pepper |
| 3 | ts | Salt |
| 4 | tb | Rice wine (or white wine) |
| 1 | pn | Msg |
| 1/2 | l | Chicken broth or water |
| 2 | tb | + 2 tsp cornstarch; stirred in 180 ml water |
| 4 | ts | Sesame oil |
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