1/2 lb. bean curd
2 oz. Shrimp finely chopped.
1 oz. Ground pork.
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3 egg whites.
3 tbsp. Wheat flour.
1 tsp. Each scallion and ginger juice.
Salt to taste.
1 tsp. Soy sauce.
A little Sichuan pepper powder.
2 tbsp. Cornstarch dissolved in water.
1 tsp. Sherry.
Sichuan pepper powder roasted with ground salt.
1 oz. Sesame oil.
2 cups lard.
1 tsp. Chopped scallion.
1. Mash bean curd and mix with shrimp, pork, egg whites, flour, scallion and ginger juices, salt, soy sauce, Sichuan pepper powder, sherry and sesame oil. Roll into balls.
2. Heat oil in a pan over a medium flame, add bean curd balls and cook until they are golden brown. Drain, add Sichuan pepper powder and salt, sesame oil, and sprinkle with scallion and serve.