I first started making these about fifteen years ago. I have no idea where the recipe originated, cookbook…maybe, magazine….maybe, online somewhere…maybe. All I know is that I really do love them and everyone I have served them to has loved them. I have been asked for the recipe many times. I usually make them when entertaining friends as an appetizer. But, the other night when I made them for this post on my blog, we had them for dinner. I’ll do that again, they made an excellent dinner! I even had enough left over to freeze for another time. I love having something yummy in the freezer to pull out quick!
I usually serve these with a mild honey mustard sauce. It just seems perfect. That maybe is because I have a favorite restaurant near me that is known for their shrimp and my introduction to a honey mustard sauce was at that restaurant. Then, just by chance I bought a jar of honey mustard sauce that was the perfect flavor and I tried mixing it with some mayo and…it was the exact flavor!
This is an easy recipe to make. Best of all it is not real time consuming. They are deep fried so be careful of that hot oil. I use peanut oil for all my deep frying as I like the taste it gives. I used my cookie scoop so that the puffs would be nice and round and all the same size but you can spoon it if you don’t have a cookie scoop….I did for years.
- 3 C cooked rice
- 1 lb uncooked cleaned shrimp, chopped
- 2 eggs
- ¾ C milk
- 1 Tbsp veg. oil
- 1 C flour
- 1½ tsp baking powder
- 1½ tsp onion powder
- 1 tsp salt
- ½ tsp pepper
- ¼ C minced parsley
- ½ tsp hot pepper sauce
- Oil for deep frying
- Separate eggs and place whites in a small bowl, beat to soft peaks.
- In a large bowl beat egg yolks, milk and oil.
- Combine flour with baking powder, onion powder and salt and pepper.
- Add to egg yolk mixture.
- Stir in rice, shrimp, parsley and hot pepper sauce.
- Fold egg whites into shrimp mixture.
- Heat oil to 350° in a deep pan. Drop shrimp batter by spoonfuls into oil and fry until golden brown. Remove and drain on paper towels.