Chinese Tiki Trader Vic's Pacific Island Cookbook

Stuffed Shrimp

Perhaps unsurprisingly for a bartender, where Victor Bergeron is most successful in his cookbook Trader Vic’s Pacific Island Cookbook is in the tidbits. These dim sum style shrimp forcemeat dumplings wrapped in bacon are a delightful entry in the Hong Kong section and make a perfect cocktail companion for your next Tiki-style dinner party.


1 lb shrimp, shelled and deveined
1 bunch of parsley
1/4 cup toasted almonds
1/2 cup bread crumbs
2 tsp salt
1 tsp pepper
1/2 tsp MSG
4 strips of streaky bacon

for batter:
1 egg
1 tbsp cornstarch
1 cup flour
1 1/2 tsp baking powder
2 tsp salt
1 tbsp sugar
1/2 tsp MSG
1 1/4 cup milk
1 3/4 cup water


1. Place shrimp, parsley, almonds, bread crumbs, and seasoning into a food processor and pulse until smooth.
2. Form into small balls and poach in gently simmering water until firm.
3. Remove and set aside until cool.
4. Wrap each ball in a piece of bacon and secure with a tooth pick. Chill.
5. Prepare batter by whisking egg, adding dry ingredients followed by wet ingredients.
6. Dip shrimp dumplings in batter and deep fry until golden.
7. Serve with Chinese hot mustard.