Pai Chiao Hsia Ch'Iu (Shrimp Balls)

• 20 slices bread, white crusts removed,, in 1/4inch cubes
• 118 pounds shrimp shelled, deveined and rinsed
• 1/2 cup water chestnuts blanched and finely chopped
• 1 large egg whites beaten lightly
• 2 tablespoons lard finely chopped
• 1 tablespoon rice wine
• 1 1/2 teaspoons ginger root minced
• 1 1/2 teaspoons scallions, spring or green onions minced
• 1 1/2 teaspoons salt
• 1 1/2 tablespoons cornstarch
• 1 x peanut oil or corn oil for fryin
• 3 tablespoons kosher salt
• 1 tablespoon peppercorns crushed, and lightly toasted, szechuan

1. Arrange bread cubes in one layer on a baking sheet and let them dry at room temperature overnight.
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. Beat vigorously with a wooden spoon and compact it.
4. Form rounded teaspoons of the mixture into balls with hands dipped in cold water.
5. Roll the balls in the bread crumbs, pressing the cubes in lightly.
6. Arrange them in one layer on the baking sheet.
7. In a deep fryer, heat 2-inches of oil to 375f.
8. In it fry the shrimp balls in batches, turning them, for 1 to 2 minutes or until they are golden.
9. Transfer them to paper towels to drain.
10. Bring the oil up to 375f again and add the shrimp balls.
11. Fry again, turning, until they are a deep golden.
12. Transfer to paper towels to drain.
13. In a small bowl, stir together the coarse salt and peppercorns for dipping.
14. Serve with the shrimp.

bread, shrimp, water chestnuts, egg whites, lard, rice wine, ginger root, scallions, salt, cornstarch, peanut oil, kosher salt, peppercorns crushed

Taken from recipeland.com/recipe/v/pai-chiao-hsia-chiu-shrimp-ball-43262 (may not work)