Preparation:
place breast halves between moistened sheets of plastic wrap carefully pound to a thickness of 1/4-inch, without tearing combine shrimp, butter, three-fourths the salt, scallions, and ginger-mix well divide mixture into eqaul portions spoon one portion onto the center of each breast spread mixture evenly, leaving a 1/2-inch border rollup and secure with toothpicks cover and chill until firm, up to 2 days heat oil to 365 degrees combine flour, baking powder, remaining salt, and water-mix well add chicken rolls to coat evenly, allowing excess to drip off add to hot oil and fry for 15 minutes, until well browned on all sides drain on a cooling rack and blot with paper towels remove toothpicks serve hot |
