Hundred Corner Shrimp Balls (dim Sum)

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• 12 slices bread
• 1 lb raw shrimp, shelled and cleaned
• 1 egg
• 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)

Recipe

• 1 remove the crusts from the bread.
• 2 dice the bread into 1/4-inch cubes.
• 3 place on a cookie sheet and dry out in a very low oven (200f/90c).
• 4 pat the shrimp dry and mince in a food processor or blender.
• 5 blend in all the remaining ingredients except the oil.
• 6 with wet hands, shape the shrimp paste into 1-inch balls and roll in the bread cubes.
• 7 press the cubes fimrly into the shrimp mixture.
• 8 heat the oil in a wok or deep, wide pot to 375 f.
• 9 cook the shrimp balls in batches until nicely browned and cooked through (this should only take 4 to 5 minutes).
• 10 drain on paper towels.
• 11 makes approx.
• 12 36 balls.
• 13 bonnie stern cookbook.