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Deep-fried Coated Eggs

4 Eggs
1 c Lean pork
2 Scallion stalks
1 1/2 tb Cornstarch
1 tb Sherry
2 tb Soy sauce
1/2 ts Salt
Oil for deep-frying
Lettuce


Place eggs in cold water to cover. Bring to a boil, then simmer gently 12 to 15 minutes. Shell, but leave eggs whole.


Meanwhile mince pork and scallion stalks; then combine with cornstarch, sherry, soy sauce and salt, blending well.


Coat each egg with about 3 tablespoons of the pork mixture, using a knife to spread mixture as evenly as possible.


Heat oil. Gently lower in coated eggs and deep-fry, basting with hot oil, until golden. Drain on paper toweling.


Cut eggs in half lengthwise. Serve on a bed of lettuce strips.



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