Crispy Eggs With Pork And Shrimp - cooking recipe

Ingredients

8 None hard-boiled eggs
8 oz cooked shrimp, peeled and finely chopped
8 oz ground pork
2 tbsp coconut cream
2 tbsp chopped cilantro
1 tbsp fish sauce
1/2 cup flour
1/2 cup self-rising flour
1 tsp sugar
2 tbsp oil
None None Vegetable oil, for deep-frying

Preparation

Cut eggs in half; remove yolks. Mash egg yolks in large bowl with fork. Add shrimp, pork, coconut cream, cilantro and fish sauce; mix well. Divide pork mixture into 16 portions. Shape portions over egg white halves to form egg shapes. Cover; refrigerate for 1 hour.
Sift flours and sugar into a large bowl. Gradually stir in oil and 1 cup water, beating to a smooth batter (or blend or process ingredients until smooth). Cover; let stand for 20 mins.
Heat oil in medium saucepan (oil is ready when a cube of bread crisps quickly without absorbing oil). Dip egg halves into batter. Deep-fry until browned and cooked through. Drain on paper towels. Serve hot.