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1.
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Shell and devein shrimp.
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Then mince or possibly grind with water chestnuts.
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2.
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Beat egg lightly; mince scallion and ginger root; then add in to shrimp mix along with cornstarch, sherry and salt.
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Blend to a smooth paste.
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3.
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Shape mix into walnut-size balls.
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(To prevent sticking, wet 2 tsp.
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in a bowl of cool water; then spoon up a tsp.
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of the mix and toss it between the 2 spoons to create a round, smooth ball.)
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4.
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Meanwhile heat sufficient oil to float shrimp balls.
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Add in them a few at a time.
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(Do not crowd: allow room for stirring and for even browning.)
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Reduce heat to medium and deep-fry, turning shrimp balls occasionally, till golden brown.
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Remove with a slotted spoon and drain on paper toweling.
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5.
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Repeat process till mix is used up, reheating oil each time.
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6.
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Serve shrimp balls warm, sprinkled with nutmeg and lemon juice and garnished with Chinese parsley; or possibly accompanied by a sweet-and-pungent sauce.
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VARIATIONS:1.
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For the shrimp, substitute fresh crabmeat.
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2.
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For the water chestnuts, substitute either 1/2 c. bamboo shoots or possibly 1/4 c. celery, chopped.
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3.
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Omit the whole egg.
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Substitute 1 egg white in step 2; or possibly else dip shrimp balls in the egg white to coat after step 3.
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4.
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Omit the cornstarch in step 2.
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After step 3, dredge shrimp balls lightly in flour; then dip in whole egg, beaten.
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5.
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In step 2, add in 2 bacon strips, chopped; or possibly 1 or possibly 2 Tbsp.
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unrendered leaf lard, chopped; or possibly 1/4 lb.
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pork, with some fat, chopped.
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6.
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In step 2, add in any or possibly all of the following: 1/2 garlic clove, chopped; a few sprigs of Chinese parsley, minced; 1 Tbsp.
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soy sauce; 1/2 tsp.
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sugar; a few drops of sesame oil.
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7.
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At the end of step 3, roll each shrimp ball in chopped smoked ham (about 2 ounces for 1 lb.
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of shrimp) to coat.
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8.
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Omit step 3.
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Instead of shaping into balls, drop shrimp mix directly into the warm oil from a tsp.. (Dip tsp.
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in cool water each time to prevent sticking.)
