Shrimp Balls (Hsia Ch'iu)

A Cantonese specialty, Shrimp Balls are best served piping hot; provide bamboo skewers or wooden picks for ease in dipping balls into Sweet and Sour Sauce.

About 24 shrimp balls
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2   cans (41/2 ounces each) drained and finely chopped

4   water chestnuts, finely chopped

1   green onion, finely chopped

1   teaspoon cornstarch

1   teaspoon sesame seed oil

1/4 teaspoon ground ginger - Dash of white pepper

1    egg white; Vegetable oil

Sweet & Sour Sauce

Mix shrimp, water chestnuts, green onion, cornstarch, sesame seed oil, ginger and white pepper.  Beat egg white until foamy; stir into shrimp mixture.  Shape mixture into 1-inch balls.

Heat vegetable oil (1 1/2 to 1 3/4 inches) to 360 degrees.  Fry 6 to 8 shrimp balls at a time until golden brown, turning 2 or 3 times, about 2 minutes.  Drain on paper towels.  Serve with Sweet and Sour Sauce.

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