Shrimp Puffs

Name: Shrimp Puffs
Ingredients: 2 eggs,; 3/4 cup milk; 1 tablespoon canola oil; 1 cup all-purpose flour; 1-1/2 teaspoons baking powder; 1-1/2 teaspoons onion powder; 1 teaspoon salt; 1/2 teaspoon pepper; 3 cups cooked rice; 1 pound uncooked shrimp, peeled, deveined and chopped or 2 cans (4-1/2 ounces each) small shrimp, drained; 1/4 cup minced fresh parsley; 1/2 teaspoon hot pepper sauce; Additional oil for deep-fat frying

13 ingredients

3 steps

Ingredients

2 eggs,
3/4 cup milk
1 tablespoon canola oil
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon pepper
3 cups cooked rice
1 pound uncooked shrimp, peeled, deveined and chopped or 2 cans (4-1/2 ounces each) small shrimp, drained
1/4 cup minced fresh parsley
1/2 teaspoon hot pepper sauce
Additional oil for deep-fat frying

Directions

1

In a large bowl, beat the egg yolks, milk and oil. Combine the flour, baking powder, onion powder, salt and pepper; add to yolk mixture and mix well. Stir in the rice, shrimp, parsley and pepper sauce.
2

In a bowl, beat egg whites until soft peaks form; fold into shrimp mixture.
3

In an electric skillet or deep-fat fryer, heat oil to 350°. Drop batter by tablespoons into hot oil. Fry puffs, a few at a time, for 1-1/2 minutes on each side or until browned and puffy. Drain on paper towels. Serve warm.