Hundred Corner Shrimp Balls (Dim Sum) - cooking recipe

Ingredients

12 slices white bread
1 lb raw shrimp, shelled and cleaned
1 egg white
1 tablespoon rice wine
1 teaspoon salt
1 teaspoon minced gingerroot
1 tablespoon minced green onion
1/4 cup minced water chestnut
2 tablespoons cornstarch
4 cups peanut oil (for deep frying)

Preparation

Remove the crusts from the bread.
Dice the bread into 1/4-inch cubes.
Place on a cookie sheet and dry out in a very low oven (200F/90C).
Pat the shrimp dry and mince in a food processor or blender.
Blend in all the remaining ingredients except the oil.
With wet hands, shape the shrimp paste into 1-inch balls and roll in the bread cubes.
Press the cubes fimrly into the shrimp mixture.
Heat the oil in a wok or deep, wide pot to 375 F.
Cook the shrimp balls in batches until nicely browned and cooked through (this should only take 4 to 5 minutes).
Drain on paper towels.
Makes approx.
36 balls.
Bonnie Stern Cookbook.