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Shrimp Puffs

Shrimp and rice are two foods that are abundant in our area. These shrimp puffs are my family's favorite. In fact, they prefer them to fried shrimp.
  • Total Time
    Prep: 15 min. Cook: 45 min.
  • Makes
    about 4 dozen


  • 2 eggs, separated
  • 3/4 cup milk
  • 1 tablespoon canola oil
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups cooked rice
  • 1 pound uncooked shrimp, peeled, deveined and chopped or 2 cans (4-1/2 ounces each) small shrimp, drained
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon hot pepper sauce
  • Additional oil for deep-fat frying


  • 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.

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