Open Mouth Laughs Recipe
Believe me when I say that you must try this Open Mouth Laughs. It is a great Snack. An assortment of fabulous flavors, the Open Mouth Laughs recipe is one of those Chinese dishes you simply shouldn't miss. It is highly recommended, you must try this Open Mouth Laughs recipe.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
2 eggs, lightly beaten
2/3 cup sugar
1 tablespoon water
1 tablespoon lard or shortening
1/2 cup water
1/2 cup sesame seeds
8 cups oil for deep-frying
Directions
Sift flour and baking powder together twice.
Combine eggs, sugar, 1 tablespoon water and lard or shortening in a medium bowl; mix well.
Slowly stir in flour mixture.
Knead 1 to 2 minutes to a soft dough.
Shape into a roll 1 inch in diameter.
Chop roll into 16 pieces with a sharp knife.
Roll each piece into a ball in the palms of your hands.
Dip each ball in 1/2 cup water and roll in sesame seeds.
Heat 8 cups oil in a wok over medium heat to 350°F (175°C).
Reduce heat to low and carefully lower 8 sesame balls into hot oil with a slotted metal spoon.
Deep-fry until balls expand and open, about 2 minutes.
Carefully remove fried balls with slotted spoon, draining well over wok; set aside.
Repeat with remaining 8 balls.
Reheat oil over high heat, return 8 balls to oil and fry until golden brown.
Remove with slotted spoon, drain on paper towels and let cool.
Repeat with remaining 8 balls.
Combine eggs, sugar, 1 tablespoon water and lard or shortening in a medium bowl; mix well.
Slowly stir in flour mixture.
Knead 1 to 2 minutes to a soft dough.
Shape into a roll 1 inch in diameter.
Chop roll into 16 pieces with a sharp knife.
Roll each piece into a ball in the palms of your hands.
Dip each ball in 1/2 cup water and roll in sesame seeds.
Heat 8 cups oil in a wok over medium heat to 350°F (175°C).
Reduce heat to low and carefully lower 8 sesame balls into hot oil with a slotted metal spoon.
Deep-fry until balls expand and open, about 2 minutes.
Carefully remove fried balls with slotted spoon, draining well over wok; set aside.
Repeat with remaining 8 balls.
Reheat oil over high heat, return 8 balls to oil and fry until golden brown.
Remove with slotted spoon, drain on paper towels and let cool.
Repeat with remaining 8 balls.
