Shrimp and Pork Fried Puffs - Tony Chachere's

Ingredients

• 4 Ounces Raw Shrimp (About 7 Shrimp), Peeled and Chopped into Smaller Pieces
• 1/2 Pound Ground Pork
• 1/4 Cup Shallot, Minced
• 1 Teaspoon Garlic (1 Clove), Minced
• 1/4 Cup Water Chestnut, Diced
• 2 Teaspoons Tony’s Original Creole Seasoning
• 1/4 Teaspoon Sugar
• 1/2 Cup Etouffee Sauce (Instructions Below)
• 1 Box Tony’s Creole Etouffee Base Mix
• 2 1/2 Cups Whole Milk
• 3 Tablespoons Unsalted Butter
• 2 1/2 Cups All-Purpose Flour
• 1/2 Cup Glutinous Rice Flour
• 2 Tablespoons Vegetable Oil
• 1 Large Egg
• 3/4 Cup Water, Room Temperature
• 1/2 Teaspoon Turmeric Powder
• 1 Teaspoon Sugar
• Vegetable Oil for Frying
• Clear