Yields 12–14 balls

This dish can be prepared up to the deep-frying stage and frozen until ready to use. Thaw before deep-frying.

3½ ounces fresh shrimp, shells on

¾ pound ground pork

¾ teaspoon grated ginger

2 teaspoons finely minced green onion

2 teaspoons finely chopped water chestnut

1¼ teaspoons Chinese rice wine or dry sherry

⅛ teaspoon salt

Pepper to taste

1 egg

1 teaspoon cornstarch

4–6 cups oil for deep-frying

• Remove the shells from the shrimp and devein. Mince the shrimp into a fine paste.

• Add the ground pork to the shrimp. Mix in the ginger, green onion, water chestnut, rice wine, salt, pepper, egg, and cornstarch.

• Heat oil in a preheated wok to at least 350°F. While oil is heating, shape the shrimp and pork mixture into round balls approximately the size of golf balls.

• When oil is ready, deep-fry the shrimp-and-pork balls, a few at a time, until they are golden brown. (Make sure the pork is cooked but don't overcook.) Remove from the wok with a slotted spoon and drain on paper towels.