Fried Shrimp Balls

1 pound medium shrimp, peeled and deveined
1/2 cup water chestnuts, peeled, (4 oz can)
1/2 green onion, finely chopped
1/2 teaspoon grated ginger
2 teaspoons light soy sauce
1 teaspoon rice wine or rice vinegar
1/2 teaspoon granulated sugar
1/4 teaspoon sesame oil
Freshly ground black pepper, to taste
1 large egg white
2 - 3 teaspoons cornstarch, as needed

Soak the shrimp in warm, lightly salted water for 5 minutes. Rinse in cold water, drain and pat dry with paper towels.

If using canned water chestnuts, run under warm water to remove any tinny taste. Drain.

Mince the shrimp and water chestnuts. [some recipes put the shrimp and water chestnuts, along with the seasonings in a food processor to make a paste. You can rough chop one quarter of shrimp and add it to the paste later. It adds a little texture variation to the mixture.]

In a medium bowl, combine the minced shrimp and water chestnuts. Mix in the chopped green onion, grated ginger, soy sauce, rice wine or rice vinegar, sugar, sesame oil, pepper, egg and cornstarch.

[Some recipes let the mixture rest for about 1 hour in the fridge. This helps to keep them from falling apart or becoming deformed in the hot oil when fried.]

Form the mixture into small balls about 1/2 the size of golf balls. [Other recipes say the size of a golf ball and to roll them in cornstarch to give a little crunch. Others say to roll them in cornstarch, beaten egg, then bread crumbs.]

Heat the oil for deep-frying to 350 degrees Fahrenheit.

Carefully add the shrimp balls to the hot oil, adding only a few at a time so as not to overcrowd the wok. Deep-fry the balls, turning constantly, until they are crisp and golden (3 to 4 minutes). Remove and drain on paper towels.

Serve the shrimp balls with sweet and sour sauce, plum sauce, or hot mustard.

Yield: Makes About 35 Shrimp Balls