Shrimp Balls w/ Orange Sauce

• 1 lb med to large shrimp, shelled and deveined
• 2 (8 ounce) cans water chestnuts, drained
• 2 eggs
• 2 green onions, finely chopped
• 2 tablespoons cornstarch
• 13 teaspoon ground ginger
• 12 teaspoon salt
• 14 teaspoon white pepper
• 1 12 teaspoons sesame oil
• prepared Chinese hot mustard
• 34 cup orange marmalade
• 2 tablespoons soy sauce
• 1 12 teaspoons prepared horseradish
• 1 lemon, juice of
• 18 teaspoon cayenne pepper
• 14 teaspoon sesame oil (optional)

1. Prepare Orange sauce and set aside.
2. Finely chop the shrimp and water chestnuts.
3. In a medium bowl,lightly beat eggs.
4. Stir in the shrimp mixture, green onions, cornstarch, ground ginger,salt, white pepper, and sesame oil.
5. Shape mixture into balls.
6. Preheat the oven to 175 degrees.
7. In a wok, or heavy skillet, heat oil to 375 degrees or until a 1 inch cube of bread turns golden brown in 1 minute.
8. Fry 8-10 shrimp balls at a time in hot oil.
9. Cook for 50-60 seconds or until golden brown, turning 2 or 3 times.
10. Drain on paper towels and keep hot in preheated over or warming platter.
11. Orange Sauce: In a small bowl, combine all the sauce ingredients.
12. Stir to blend.
13. Pour the Chinese mustard and orange sauce in separate bowls.
14. Arrange the cooked shrimp balls on a platter or in a serving bowl.
15. Serve with bamboo skewers or wooden toothpicks for dipping balls into mustard and sauce.
16. Makes 50-60 shrimp balls.

shrimp, water chestnuts, eggs, green onions, cornstarch, ground ginger, salt, white pepper, sesame oil, prepared chinese, orange marmalade, soy sauce, horseradish, lemon, cayenne pepper, sesame oil

Taken from www.food.com/recipe/shrimp-balls-w-orange-sauce-68531 (may not work)