Golden Blossoms (So Jar Gai Yuen)

• 34 cup flour
• 1 tablespoon cornstarch
• 12 teaspoon salt
• 34 cup water
• 2 teaspoons oil
• 12 teaspoon ginger, minced
• 1 egg white
• 8 ounces chicken
• 8 ounces shrimp
• 3 green onions
• 1 tablespoon cilantro
• 2 ounces char siu pork (Lime Mahi-Mahi)
• 1 clove garlic
• 34 teaspoon salt
• 2 teaspoons cornstarch
• oil (for frying)

1. For the coating, sift the flour, cornstarch, and salt together.
2. Stir in the water, oil, and ginger and blend well; let the coating sit for 30 minutes.
3. Chop the chicken, shrimp, onions, cilantro, char siu, and garlic very fine and blend with the salt and cornstarch (Alternatively, blend all ingredients in a food processor).
4. Shape the filling into balls.
5. Beat the egg white until stiff and fold into flour mixture.
6. Heat the oil until very hot (~400degrees).
7. Dip each ball of the chicken/shrimp mixture into the coating, and deep fry several at a time until the coating is golden.
8. Drain on paper towels and allow the oil to reheat between batches.
9. Serve warm or reheat just before serving; these can be enjoyed as is or served with a variety of dipping sauces.

flour, cornstarch, salt, water, oil, ginger, egg, chicken, shrimp, green onions, cilantro, char siu pork, clove garlic, salt, cornstarch, oil

Taken from www.food.com/recipe/golden-blossoms-so-jar-gai-yuen-35790 (may not work)