Hundred Corner Shrimp Balls (Dim Sum)

• 12 slices white bread
• 1 lb raw shrimp, shelled and cleaned
• 1 egg white
• 1 tablespoon rice wine
• 1 teaspoon salt
• 1 teaspoon minced gingerroot
• 1 tablespoon minced green onion
• 1/4 cup minced water chestnut
• 2 tablespoons cornstarch
• 4 cups peanut oil (for deep frying)

1. Remove the crusts from the bread.
2. Dice the bread into 1/4-inch cubes.
3. Place on a cookie sheet and dry out in a very low oven (200F/90C).
4. Pat the shrimp dry and mince in a food processor or blender.
5. Blend in all the remaining ingredients except the oil.
6. With wet hands, shape the shrimp paste into 1-inch balls and roll in the bread cubes.
7. Press the cubes fimrly into the shrimp mixture.
8. Heat the oil in a wok or deep, wide pot to 375 F.
9. Cook the shrimp balls in batches until nicely browned and cooked through (this should only take 4 to 5 minutes).
10. Drain on paper towels.
11. Makes approx.
12. 36 balls.
13. Bonnie Stern Cookbook.

white bread, shrimp, egg, rice wine, salt, gingerroot, green onion, water chestnut, cornstarch, peanut oil

Taken from www.food.com/recipe/hundred-corner-shrimp-balls-dim-sum-82149 (may not work)