RECIPES
BEIGNETS CONTINUED...
Fry 3 or 4 at a time, turning beignets as they rise to the surface. Fry
3 to 4 minutes, until golden brown.
Drain on paper towels and sprinkle immediately with sifted
confectioners' sugar. Repeat with remaining batter.
Makes about 2 dozen beignets
SHRIMP EGG ROLLS
1 c. sifted flour
3 eggs
2 c. minced cooked shrimp
1 c. finely chopped celery
1/4 c. minced bamboo shoots
1/4 c. minced water chestnuts
1 tbsp. finely chopped onion
1 qt. corn oil
1/2 tsp. salt
1/4 tsp. Accent
Combine flour, 1-cup water and 2 eggs. Beat at low speed of
electric mixer for 5 minutes. Set aside for at least 15 minutes.
Mix shrimp, celery, bamboo shoots, water chestnuts, onion, 2
tablespoons corn oil and seasonings thoroughly.
Heat heavy 6-inch skillet until drop of water will sizzle. Grease
lightly with corn oil before cooking each skin. Hold skillet off heat;
pour 2 to 3 tablespoons batter into pan, moving and tilting pan
while pouring. Pour excess back into bowl of batter; return skillet to
heat. Batter will set very quickly.
Cook just until set and edge curls slightly. Turn out onto dry
dishtowel until ready to roll.
Place about 2 tablespoons filling in center of each skin; brush edge
with beaten egg. Fold nearest edge over filling; fold over sides
about 1 inch. Roll skin; seal with beaten egg. Pour enough of
remaining corn oil into deep fryer or skillet to fill 1/3 full.
Heat over medium heat to 375 degrees or until 1-inch square of
bread turns brown in 10 seconds.
Add several egg rolls slowly; fry until lightly browned on all sides,
turning as needed. Drain on absorbent paper. Repeat with remaining
rolls. Yield: 15 egg rolls.
12
