Crispy Shrimp Croquettes, Shanghai Style

• 1 lb shrimp, peeled and deveined
• 2 egg whites
• 3 ounces blanched fatty bacon, minced
• 1 tablespoon tapioca starch
• 1 teaspoon salt
• 18 teaspoon white pepper
• 1 tablespoon rice wine
• 12 inch fresh gingerroot
• peanut oil
• szechuan peppercorns
• coarse salt

1. Chop shrimp into fine paste, or use food processor.
2. Beat egg whites until foamy, then add the bacon and beat 2 minutes more.
3. Add shrimp paste, tapioca starch, 1 teaspoons salt, white pepper, and wine.
4. Squeeze ginger in garlic press, pouring juice into mixture.
5. Mix all ingredients well.
6. Heat a wok until very hot.
7. Add 2 cups peanut oil and lower heat to medium.
8. Dip a measuring tablespoon in cold water, then use it to spoon mixture into a ball (cold water helps prevent sticking).
9. Drop ball carefully into hot oil.
10. Fry each ball about 2 minutes or until they float and become fluffy, turning balls to cook evenly.
11. Do not overcook.
12. Drain on paper-toweling.
13. Serve with Peppercorn-salt dip, made by mixing 1/4 cup coarse salt with 2 tablespoons Szechuan peppercorns.

shrimp, egg whites, bacon, tapioca starch, salt, white pepper, rice wine, gingerroot, peanut oil, szechuan peppercorns, salt

Taken from www.food.com/recipe/crispy-shrimp-croquettes-shanghai-style-25414 (may not work)