Ingredients
300 g water chestnuts, 250 g shelled shrimp, 2 eggs, 250 g chicken meat, 12 duck feet bones.
Seasonings
12 pieces of pork caul fat (each piece 2 inches square), 45 g (about 1/3 cup) all-purpose flour, 20 g (about 2 1/2 tablespoons) water chestnut starch, salt to taste.
Instructions
1. Finely mince the shrimp and chicken together into a paste; peel the water chestnuts and mince finely, then squeeze out excess moisture; beat one egg white until frothy, combine with the minced water chestnuts and shrimp-chicken paste, add salt to taste and mix well; beat the remaining egg white until frothy, then stir in flour to make a thin batter.
2. Spread out the pieces of caul fat one by one, sprinkle each with a layer of water chestnut flour, then brush with egg-flour batter. Place the shrimp and chicken mixture on top, then roll each piece into the shape of a chicken drumstick. Insert a duck foot bone into the narrow end of each to form the leg bone, then deep-fry in hot lard until golden and crispy.