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Pork Chops
3/4 cup all-purpose flour 1 cup water
1/4 cup cornstarch 6 pork chops
2 tsp. baking powder 2 cups bread crumbs, dry-fine
1 tsp. salt
Lower Basket into oil before pre-heating. Preheat oil to 340
°
F. Combine first 5 ingredients until smooth.
Dip pork chops into batter, coating thoroughly. Then, coat with bread crumbs. Use a heat-resistant metal
spoon to place pork chops into oil. Cook 8-10 minutes or until done.
Makes 6 servings.
Rolling Egg Roll or Won Ton Wrappers
1. Place wrapper on counter in a diamond shape.
2. Moisten all corners with water.
3. Spoon filling onto the center of the wrapper.
4. Fold top of diamond over just enough to cover filling.
5. Fold side corners toward center over top corner.
6. Moisten bottom corner with water; roll top down until sealed.
Mini Egg Rolls
1/2 lb. ground lean pork 2 tsp. soy sauce
1/4 lb. shrimp, fresh or frozen, chopped 1/4 tsp. salt
12 oz. pkg. won ton wrappers 1/4 cup water chestnuts, finely chopped
1/4 cup green onions, finely chopped
Preheat oil to 340
°
F. Combine pork and shrimp. Add remaining ingredients and mix well. Place 2
teaspoons of mixture in the middle of egg roll wrappers. Follow instructions (above) for rolling egg roll.
Place in Basket. Lower Basket into oil. Cook 4-5 minutes or until done.
Makes 30 egg rolls.
Recipes
Samosas
2 Tbls. vegetable oil 1 medium tomato, chopped
1/2 cup onion, chopped 1 tsp. salt
1 tsp.ginger, grated 1/2 cup peas, cooked
1 tsp. garlic powder 16 oz. pkg. egg roll wrappers
1 tsp. curry powder 1/2 lb. ground beef
Preheat oil to 340
°
F. Sauté onion in oil until browned. Add ginger, garlic and curry powder. Cook for 2
minutes. Add ground beef, tomato and salt, cook until beef is done. Stir in peas and allow to cool. Place
2 teaspoons of mixture in the middle of egg roll wrapper. Follow instructions (on previous page) for
rolling egg roll wrappers. Place in Basket. Lower Basket into oil. Cook 5-6 minutes or until done.
Makes 18 egg rolls.
French Fried Seafood
1lb. shrimp, 3/4 lb. scallops, or 1 lb. fish fillets 1/4 tsp. pepper
2 eggs, lightly beaten 1/2 cup all-purpose flour
1 cup bread crumbs, dry-fine 1 tsp. salt
Preheat oil to 375
°
F. Combine flour, salt, and pepper. Dip seafood in flour mixture, then into eggs. Coat
with bread crumbs. Lower Basket into oil. Using a heat-resistant metal spoon, place fish into oil. Cook
2-8 minutes or until done.
Makes 4 servings.
French Fried Jumbo Shrimp
2 lbs. jumbo shrimp in shells, fresh or frozen 1 egg, lightly beaten
2 cups all-purpose flour, divided 1 cup cold water
1/2 tsp. sugar 2 Tbls. cooking oil
1/2 tsp. salt 1 cup bread crumbs, dry-fine (optional)
Lower Basket into oil before pre-heating. Preheat oil to 375
°
F. Peel shrimp leaving last section and tail
in tact. With a sharp knife, remove the sandy, black vein. Cut the shrimp down the middle to butterfly and
pat dry with a paper towel. Stir together 1 cup flour, sugar and salt. Add liquid ingredients and use an
electric mixer to blend until smooth. Dip shrimp in remaining 1 cup of flour and then into batter. Coat
with bread crumbs for darker browning. Using a heat-resistant metal spoon, place shrimp into oil. Cook
4-8 minutes or until done.
Makes 6-8 servings.
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