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Dim Sum   -   Phoenix Eyes (Fung Ngan Gau)   adapted from The Dim Sum Book by Eileen Yin-Fei Lo

Description
Ingredients
  • 1 1/2 Pounds Shelled Shrimp -- deveined & diced
  • 1 Teaspoon Salt
  • 1 Large Egg White -- beaten
  • 2 1/2 Tablespoons Tapioca Flour
  • 2 Teaspoons Sugar
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Sesame Oil
  • 1 Tablespoon Oyster Sauce
  • Pepper -- to taste
  • 2 Large Scallions -- finely chopped
  • 70 Egg Roll Skins
Directions Put shrimp in electic mixer. Add slat and blend for 5 minutes. Add egg whites, blend 2 minutes. Add flour blend 1 minutes. Add remaining ingredients, blend 5 minutes. Place 2 teaspons in the center of each wrapper. Fold in half moon shape. Seal edges Steam for 5-7 minutes.
Serves 70
Time to Make 0:00



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