Skip to content

Fried Shrimps

A historical recipe from Chinese recipes, by Wong, Nellie C. (Nellie Choy).

A historical recipe

Chinese recipes, by Wong, Nellie C. (Nellie Choy). Project Gutenberg eBook #76573.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Chinese recipes, by Wong, Nellie C. (Nellie Choy). Digitised by Project Gutenberg, eBook #76573 (https://www.gutenberg.org/ebooks/76573). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

China. Associated with China by the book is about Chinese cookery (Cooking, Chinese); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. 1 lb.
  2. shelled fresh shrimps 3 eggs ½ cup flour ½ teaspoon salt ⅛ teaspoon pepper 2 teaspoons soy bean sauce Beat up the three eggs, whites and yolks together, add flour, pepper, salt and soy bean sauce to season, lastly add the shrimps to the mixture.
  3. Dip out one shrimp at a time with a tablespoon, drop into a pan of deep boiling vegetable oil or lard;
  4. as soon as it turns brown take out of the fat and place on a piece of paper to drain.
  5. They are then ready to serve.