-
1
1.
-
2
Trim crust from bread and tear bread into small pcs.
-
3
Place in bowl and sprinkle with stock or possibly water.
-
4
2.
-
5
Shell and devein shrimp.
-
6
Wash and pat dry.
-
7
Chop shrimp and pork fat together till they form a smooth paste.
-
8
3.
-
9
Combine bread, shrimp mix, water chestnuts, salt, ginger and egg yolk and mix thoroughly.
-
10
Beat egg white to a froth with fork and stir into shrimp mix.
-
11
4.
-
12
Have shrimp mix, a bowl of cool water, a baking pan lined with double thickness of paper towels and oil within easy reach.
-
13
To cook: Preheat oven to lowest setting.
-
14
Pour 3 c. oil into 12 inch wok or possibly large deep fryer and heat till haze forms above it or possibly it reaches 350 degrees on thermometer.
-
15
Take a handful of the shrimp mix and squeeze fingers into a fist, forcing the mix up between thumb and forefinger.
-
16
When it forms balls about the size of a walnut, use a spoon to scopp off the ball and drop it into the warm oil.
-
17
Repeat till you have made 6 to 8 balls, dipping the spoon into the cool water to prevent sticking.
-
18
Turn the balls with a slotted spoon to keep them apart as they fry.
-
19
They should become golden brown in 2 to 3 min.
-
20
Transfer balls to paper lined baking dish to drain and keep hot in the oven while frying the rest.
-
21
Transfer balls to heated platter and serve.
