Shrimp Balls with Ginger Sauce (China)

Yield: 45

Ingredients

Shrimp Balls

• 1 1/2 pounds small shrimp, shelled and deveined (if necessary)
• 9 water chestnuts, minced
• 3 scallions, minced (white part only)
• 2 tablespoons pork or bacon fat, minced
• 1 1/2 tablespoons dry sherry
• 1/2 teaspoon minced ginger
• Dash of white pepper
• 1/2 teaspoon salt
• 3 teaspoons sesame oil
• 3/4 teaspoon granulated sugar
• 4 tablespoons water
• 4 tablespoons cornstarch
• 1 extra large egg white, beaten until foamy

Ginger Sauce

• 7 tablespoons red wine vinegar
• 1 1/2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 1/2 tablespoons minced pepper
• 1 1/2 teaspoons minced garlic

Instructions

1. These may be steamed or fried. May also be made a day before. If frying, moisten hands with oil to form. If steaming, moisten hands with water.

Shrimp Balls

1. Mince shrimp into a paste. Add remaining ingredients. Form into walnut size balls. Fry in 350 degrees F oil (a few at a time) for 3 minutes or steam on lightly oiled heatproof plate over water for 10 minutes. May be reheated in microwave until heated.
2. Serve with dipping sauce.

Ginger Sauce

1. Combine ingredients and bring to a boil. Serve hot with shrimp balls.