1. Soak dried oysters. 2. Shell and devein shrimp; then mince or grind along with pork, fish, scallions, garlic and ginger root. 3. Blend in cornstarch, sugar, salt and pepper, mixing well. Roll soaked oysters in mixture to coat, shaping each into a ball. 4. Place oyster balls on a shallow heatproof dish and steam 20 minutes (see "How-to Section"). Let cool, then refrigerate either several hours or overnight. 5. Beat eggs lightly. Dip oyster balls in egg; then dredge in cracker meal (or fine bread crumbs). 6. Meanwhile heat oil. Add oyster balls a few at a time and deep-fry until golden. Drain on paper toweling and serve, with a seafood dip (see one of the following recipes: "All-Purpose Seafood Dip", "Dip for Clams", "Dip for Steamed Crabs", "Dip for Poached Shrimp", "Dip for Deep-Fried Shrimp #1/#2", "Miscellaneous Dips for Deep-Fried Shrimp", or "Dip for Deep-Fried Shrimp Balls"). NOTE: These oyster balls, prepared in advance and deep-fried at the last minute, are usually eaten as snacks. From
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (130g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 159 (62%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 229mg||70 %|
|Sodium 237mg||8 %|
|Potassium 224mg||6 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 8.8g|
|Protein 14.3g||20 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 255
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