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.
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Units: US | Metric
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
- 1For the coating, sift the flour, cornstarch, and salt together.
- 2Stir in the water, oil, and ginger and blend well; let the coating sit for 30 minutes.
- 3Chop 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).
- 4Shape the filling into balls.
- 5Beat the egg white until stiff and fold into flour mixture.
- 6Heat the oil until very hot (~400degrees).
- 7Dip each ball of the chicken/shrimp mixture into the coating, and deep fry several at a time until the coating is golden.
- 8Drain on paper towels and allow the oil to reheat between batches.
- 9Serve warm or reheat just before serving; these can be enjoyed as is or served with a variety of dipping sauces.
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Nutritional Facts for Golden Blossoms (So Jar Gai Yuen)
Serving Size: 1 (838 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 64.4
- Calories from Fat 18
- Total Fat 2.0 g
- Saturated Fat 0.5 g
- Cholesterol 34.0 mg
- Sodium 223.7 mg
- Total Carbohydrate 5.5 g
- Dietary Fiber 0.2 g
- Sugars 0.1 g
- Protein 5.4 g
The following items or measurements are not included:
char siu pork