Ingredients
2 eggs, separated3/4 cup milk1 tablespoon canola oil1 cup all-purpose flour1-1/2 teaspoons baking powder1-1/2 teaspoons onion powder1 teaspoon salt1/2 teaspoon pepper3 cups cooked rice1 pound uncooked shrimp, peeled, deveined and chopped or 2 cans (4-1/2 ounces each) small shrimp, drained1/4 cup minced fresh parsley1/2 teaspoon hot pepper sauceAdditional oil for deep-fat frying
Preparation
In a large bowl, beat the egg yolks, milk and oil. Combine the flour, baking powder, onion powder, salt and pepper; add to yolk mixture and mix well. Stir in the rice, shrimp, parsley and pepper sauce.
In a bowl, beat egg whites until soft peaks form; fold into shrimp mixture.
In an electric skillet or deep-fat fryer, heat oil to 350°. Drop batter by tablespoons into hot oil. Fry puffs, a few at a time, for 1-1/2 minutes on each side or until browned and puffy. Drain on paper towels. Serve warm.
