Hundred Corner Shrimp Balls

• 1 1/2 lb large shrimp (30), peeled and deveined
• 8-oz can water chestnuts (1 cup), rinsed and finely chopped
• 1 large egg white, lightly beaten
• 3 tablespoons finely chopped chilled fresh pork fat or lard
• 1 1/2 tablespoons rice wine or Scotch
• 1 tablespoon grated peeled fresh ginger
• 2 tablespoons finely chopped scallion greens
• 2 1/4 teaspoons coarse salt
• 2 tablespoons cornstarch
• 3 cups panko (Japanese bread crumbs)
• About 8 cups vegetable oil
• Accompaniment: apricot dipping sauce

1. Pulse shrimp in a food processor until finely chopped.
2. Transfer to a large bowl, then stir in water chestnuts, egg white, pork fat, rice wine, ginger, scallion, salt, and cornstarch.
3. Beat shrimp mixture vigorously with a wooden spoon and throw it against side of bowl until combined well and compacted.
4. Wet your hands with cold water and form teaspoons of shrimp mixture into balls, arranging in 1 layer on a wax-paperlined tray.
5. Coat balls, 1 at a time, in panko, then arrange in 1 layer on another wax-paperlined tray.
6. Preheat oven to 425F.
7. Heat oil in a 5-quart pot until a deep-fat thermometer registers 375F and fry balls in 4 batches, turning, 1 to 1 1/2 minutes, or until golden and just cooked through.
8. (Return oil to 375F between batches.)
9. Transfer with a slotted spoon to paper towels to drain.
10. When all shrimp balls are fried, reheat on a rack set in a shallow baking pan in middle of oven until just hot, about 2 minutes.

shrimp, water chestnuts, egg white, pork, rice wine, fresh ginger, scallion greens, coarse salt, cornstarch, vegetable oil, dipping sauce

Taken from www.epicurious.com/recipes/food/views/hundred-corner-shrimp-balls-103046 (may not work)