Shrimp Puffs

By GmaJan12

Ingredients

• 2 eggs, separated
• 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

Preparation

Step 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.

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

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.

Yield: about 4 dozen