Pai Chiao Hsia Ch'Iu (Shrimp Balls)

1. 1

   Arrange bread cubes in one layer on a baking sheet and let them dry at room temperature overnight.

2. 2

   In a food processor, puree the shrimp, transfer to a bowl, and stir in water chestnuts, egg white, lard, wine, ginger, scallion, salt, and cornstarch.

3. 3

   Beat vigorously with a wooden spoon and compact it.

4. 4

   Form rounded teaspoons of the mixture into balls with hands dipped in cold water.

5. 5

   Roll the balls in the bread crumbs, pressing the cubes in lightly.

6. 6

   Arrange them in one layer on the baking sheet.

7. 7

   In a deep fryer, heat 2-inches of oil to 375f.

8. 8

   In it fry the shrimp balls in batches, turning them, for 1 to 2 minutes or until they are golden.

9. 9

   Transfer them to paper towels to drain.

10. 10

    Bring the oil up to 375f again and add the shrimp balls.

11. 11

    Fry again, turning, until they are a deep golden.

12. 12

    Transfer to paper towels to drain.

13. 13

    In a small bowl, stir together the coarse salt and peppercorns for dipping.

14. 14

    Serve with the shrimp.

* Per serving · 4 servings · Values may vary.