T'ang Ts'u Wan Tzu Recipe

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• 2 c oil .
• 1/4 c dry sherry .
• 1/4 c distilled white vinegar .
• 2 tbsps catsup .
• 5 tbsps sugar .
• 2 egg whites .
• 2 tbsps Braggs liquid aminos or soy sauce .
• 2 tbsps water .
• 1/4 c cornstarch .
• 2 tbsps cornstarch .
• 2 tbsps minced water chestnuts, fresh .
• 1 c mashed potatoes, packed .
• 2 tbsps black sesame seeds or white sesame seeds .
• Sauce .
• 1/8 tsp msg .
• 1 tsp salt

• Step #1 Combine mashed potatoes, eggwhites & corn starch.
• Step #2 Stir in one direction until becomes smooth & elastic but very soft.
• Step #3 If it is too dry add water [2 to 3 tbsp].
• Step #4 Add minced water chestnuts, salt & MSG.
• Step #5 Mix well.
• Step #6 Wet hankds & shape into balls a bit bigger than walnuts.
• Step #7 Roll sparingly in the seeds.
• Step #8 Heat wok to very hot.
• Step #9 Add oil.
• Step #10 Heat to 350°F Fry balls a few at a time until golden.
• Step #11 Drain & set aside.
• Step #12 KEEP the oil hot.
• Step #13 Heat saucepan & add 3 tbsp oil from wok.
• Step #14 Combine sauce ingredients.
• Step #15 make sure sugar & cornstarch are dissolved.
• Step #16 Add to saucepan & stir constantly.
• Step #17 AT the same time REFRY the balls in the wok for 1 min.
• Step #18 Use the strainer & remove balls placing in saucepan.
• Step #19 Stir quickly, coat entirely with sauce.
• Step #20 Remove & serve very hot.
• Step #21 4 servings main course, 8 servings side dish.
• Enjoy the T'ang Ts'u Wan Tzu recipe

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