Crispy Eggs With Pork And Shrimp

• 8 None hard-boiled eggs
• 8 oz cooked shrimp, peeled and finely chopped
• 8 oz ground pork
• 2 tbsp coconut cream
• 2 tbsp chopped cilantro
• 1 tbsp fish sauce
• 1/2 cup flour
• 1/2 cup self-rising flour
• 1 tsp sugar
• 2 tbsp oil
• None None Vegetable oil, for deep-frying

1. Cut eggs in half; remove yolks. Mash egg yolks in large bowl with fork. Add shrimp, pork, coconut cream, cilantro and fish sauce; mix well. Divide pork mixture into 16 portions. Shape portions over egg white halves to form egg shapes. Cover; refrigerate for 1 hour.
2. Sift flours and sugar into a large bowl. Gradually stir in oil and 1 cup water, beating to a smooth batter (or blend or process ingredients until smooth). Cover; let stand for 20 mins.
3. Heat oil in medium saucepan (oil is ready when a cube of bread crisps quickly without absorbing oil). Dip egg halves into batter. Deep-fry until browned and cooked through. Drain on paper towels. Serve hot.

eggs, shrimp, ground pork, coconut cream, cilantro, fish sauce, flour, flour, sugar, oil, vegetable oil

Taken from recipes-plus.com/api/v2.0/recipes/34461 (may not work)