Shrimply Delicious Pork Balls
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 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.