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1
Mince shrimp, bacon, onion or water chestnuts together until fine.
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2
Place mixture in bowl.
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3
Remove crusts from bread.
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4
Dice bread into very fine cubes.
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5
Place cubes in shrimp mixture.
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6
Add salt, pepper, egg and 2 tablespoons corn starch to mixture.
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7
Combine thoroughly.
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8
Fill a wok halfway up with oil.
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9
Heat oil on highest heat setting.
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10
When you think oil is sufficiently heated, test the temperature of it with a small piece of bread crust.
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11
If it frys to a golden brown colour, then oil is ready for deep frying.
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12
If bread crust fails to brown readily, then oil is not ready yet.
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13
If bread crust frys to a dark brown, then oil is too hot.
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14
Shut heat off of wok, allow oil to cool 5 minutes before turning heat on again.
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15
Retest oil with bread crust to see if it is of proper temperature.
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16
When oil is ready for deep frying, take 2 teaspoons, dip into shrimp mixtrue and for a 1 inch diametere ball.
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17
Drop ball into hot oil.
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18
Place about 8 balls into the hot oil.
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19
Allow each ball to deep fry 3 minutes.
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20
Turn balls so that each will fry to a golden brown colour.
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21
Remove balls to paper toweling to drain excess oil from them.
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22
Repeat procedure for deep frying rest of shrimp mixture until all of the mixture is used up.
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23
Place shrimp balls on a serving platter.
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24
Garnish with parsley or other raw vegetable.
