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Confucian Dishes

    Fried Chrysanthemum Shrimp Dumplings

    Fried Chrysanthemum Shrimp Dumplings

      250g shrimps
      sea cucumbers soaked in water
      dried mushrooms soaked in water
      Chinese water chestnuts
      500g lard
      3 egg whites

    1. Cut the shrimps in two.
    2. Dice the sea cucumbers, water chestnuts, dried mushrooms and ham, scald, drain and transfer to a plate, add seasoning, leave for 5 minutes, then add eggwhite, cornstarch, stir well to make the filling.
    3. Cut the pork fat into five slices each 8cm-long, 8cm-wide, smear each slice with filling, roll up, putting a shrimp in each end.
    4. Coat the lard slices evenly with eggwhite batter.
    5. Heat oil to 5-fold hot, drop in the shrimp dumplings one by one, deep-fry till golden brown.
    6. Make 4 cuts in each dumpling so as to look like a lotus.

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