Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

20 sl White bread, crusts removed,
-n 1/4-inch cubes
1 1/8 lb Shrimp, shelled, deveined,
-insed
1/2 c Water chestnuts, blanched
-inely chopped
1 lg Egg white, beaten lightly
2 tb Lard, finely chopped
1 tb Rice wine
1 1/2 ts Gingerroot, minced
1 1/2 ts Scallion, minced
1 1/2 ts Salt
1 1/2 tb Cornstarch
Peanut or corn oil for fryin
3 tb Coarse salt
1 tb Szechwan peppercorns, crushe
- lightly toasted

Arrange bread cubes in one layer on a baking sheet and let them dry
at room temperature overnight. In a food processor, puree the shrimp,
transfer to a bowl, and stir in water chestnuts, egg white, lard,
wine, ginger, scallion, salt, and cornstarch. Beat vigorously with a
wooden spoon and compact it. Form rounded teaspoons of the mixture
into balls with hands dipped in cold water. Roll the balls in the
bread crumbs, pressing the cubes in lightly. Arrange them in one
layer on the baking sheet. In a deep fryer, heat 2-inches of oil to
375f. In it fry the shrimp balls in batches, turning them, for 1-2
minutes or until they are golden. Transfer them to paper towels to
drain. Bring the oil up to 375f again and add the shrimp balls. Fry
again, turning, until they are a deep golden. Transfer to paper
towels to drain. In a small bowl, stir together the coarse salt and
peppercorns for dipping. Serve with the shrimp. A 1980 Gourmet Mag.
favorite

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