Prep 35 mins
Cook 20 mins
These Chinese appetizers are fantastic! I first made them for a birthday, and they were very well received. Despite the list of ingredients, they're easy to make; the filling can be prepared by dumping all ingredients in a food processor, and the coating doesn't take much more effort. The prep time includes time for the coating to sit, and the cook time assumes about 3 batches of blossoms.
For the coating
- 3⁄4 cup flour
- 1 tablespoon cornstarch
- 1⁄2 teaspoon salt
- 3⁄4 cup water
- 2 teaspoons oil
- 1⁄2 teaspoon ginger, minced
- 1 egg white
For the filling
- 8 ounces chicken
- 8 ounces shrimp
- 3 green onions
- 1 tablespoon cilantro
- 2 ounces char siu pork (Lime Mahi-Mahi)
- 1 clove garlic
- 3⁄4 teaspoon salt
- 2 teaspoons cornstarch
- oil (for frying)
- For the coating, sift the flour, cornstarch, and salt together.
- Stir in the water, oil, and ginger and blend well; let the coating sit for 30 minutes.
- Chop the chicken, shrimp, onions, cilantro, char siu, and garlic very fine and blend with the salt and cornstarch (Alternatively, blend all ingredients in a food processor).
- Shape the filling into balls.
- Beat the egg white until stiff and fold into flour mixture.
- Heat the oil until very hot (~400degrees).
- Dip each ball of the chicken/shrimp mixture into the coating, and deep fry several at a time until the coating is golden.
- Drain on paper towels and allow the oil to reheat between batches.
- Serve warm or reheat just before serving; these can be enjoyed as is or served with a variety of dipping sauces.