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 Dim Sum - Phoenix Eyes (Fung Ngan Gau)
adapted from The Dim Sum Book by Eileen Yin-Fei Lo
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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70
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Time to Make
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0:00
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