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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the coating, sift the flour, cornstarch, and salt together. | 2. Stir in the water, oil, and ginger and blend well; let the coating sit for 30 minutes. | 3. Chop the chicken, shrimp, onions, cilantro, char siu, and garlic very fine and blend with the salt and cornstarch (Alternatively, blend all ingredients in a food processor). | 4. Shape the filling into balls. | 5. Beat the egg white until stiff and fold into flour mixture. | 6. Heat the oil until very hot (~400degrees). | 7. Dip each ball of the chicken/shrimp mixture into the coating, and deep fry several at a time until the coating is golden. | 8. Drain on paper towels and allow the oil to reheat between batches. | 9. Serve warm or reheat just before serving; these can be enjoyed as is or served with a variety of dipping sauces. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	3/4	cup		433.71	94.954	7.0508	1.6827
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
salt	1/2	teaspoon		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
oil	2	teaspoons		74.752	0.0	0.0239	8.488999999999999
ginger	1/2	teaspoon	minced	0.8	0.1777	0.0182	0.0075
egg white	1			17.16	0.2409	3.597	0.0561
chicken	8	ounces		487.3333	0.0	42.16	34.135999999999996
shrimp	8	ounces		160.9333	2.0627	30.8493	2.2893
green onion	3			57.51	12.2262	2.0661	1.0011
cilantro	1	tablespoon		0.23	0.0367	0.0213	0.0052
lime mahi	2	ounces		50.4333	0.0	11.22	0.2833
garlic	1	clove		4.47	0.9918	0.1908	0.015
salt	3/4	teaspoon		-	-	-	-
cornstarch	2	teaspoons		30.48	7.3016	0.0208	0.004
oil				74.752	0.0	0.0239	8.488999999999999

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.