Golden Blossoms (So Jar Gai Yuen)

These Chinese appetizers are fantastic! I first made them for a birthday, and they were very well received. Despite the list of ingredients, they're easy to make; the filling can be prepared by dumping all ingredients in a food processor, and the coating doesn't take much more effort. The prep time includes time for the coating to sit, and the cook time assumes about 3 batches of blossoms.

• Ready In: 55 mins
• Yields: 16-20 blossoms

Ingredients

• For the coating

• 3⁄4 cup flour
• 1  tablespoon cornstarch
• 1⁄2 teaspoon salt
• 3⁄4 cup water
• 2  teaspoons  oil
• 1⁄2 teaspoon ginger, minced
• 1  egg white

• For the filling

• 8  ounces chicken
• 8  ounces shrimp
• 3  green onions
• 1  tablespoon cilantro
• 2  ounces  char siu pork (Lime Mahi-Mahi)
• 1  clove garlic
• 3⁄4 teaspoon salt
• 2  teaspoons cornstarch
•  oil (for frying)

Directions

1. For the coating, sift the flour, cornstarch, and salt together.
2. Stir in the water, oil, and ginger and blend well; let the coating sit for 30 minutes.
3. Chop the chicken, shrimp, onions, cilantro, char siu, and garlic very fine and blend with the salt and cornstarch (Alternatively, blend all ingredients in a food processor).
4. Shape the filling into balls.
5. Beat the egg white until stiff and fold into flour mixture.
6. Heat the oil until very hot (~400degrees).
7. Dip each ball of the chicken/shrimp mixture into the coating, and deep fry several at a time until the coating is golden.
8. Drain on paper towels and allow the oil to reheat between batches.
9. Serve warm or reheat just before serving; these can be enjoyed as is or served with a variety of dipping sauces.