Preparation:

Place eggs in cold water to cover. Bring to a boil, then simmer gently 12 to 15 minutes. Shell, but leave eggs whole. Meanwhile mince pork and scallion stalks; then combine with cornstarch, sherry, soy sauce and salt, blending well.

Coat each egg with about 3 tablespoons of the pork mixture, using a knife to spread mixture as evenly as possible. Heat oil. Gently lower in coated eggs and deep-fry, basting with hot oil, until golden. Drain on paper toweling.

Cut eggs in half lengthwise. Serve on a bed of lettuce strips.

Servings: 8
Source:
Submitted by: Recipe Group Member
Date:

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