20 sl White bread; crusts removed,
-in 1/4" cubes
1 1/8 lb Shrimp; shelled, deveined, &
-rinsed
1/2 c Water chestnuts; blanched &
-finely chopped
1 lg Egg white; beaten lightly
2 tb Lard; finely chopped
1 tb Rice wine
1 1/2 ts Ginger; minced
1 1/2 ts Scallion; minced
1 1/2 ts Salt
1 1/2 tb Corn starch
Peanut or corn oil; for frying
3 tb Coarse salt
1 tb Szechwan peppercorns; crushed
- & 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 corn starch. 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" of oil to 375°F. 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 375°F
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.
