Fried Chinese Shrimp Balls
|Orange soy dipping sauce||1 Cup (16 tbs)|
|Shrimp||1 Pound, deveined (Medium To Large)|
|Canned water chestnuts||8 Ounce, drained (1 Can)|
|Green onion||1 , finely chopped|
|Cornstarch||1 1⁄2 Tablespoon|
|Shredded gingerroot/1/4 teaspoon ground ginger||1 Teaspoon|
|White pepper||1 Pinch|
|Sesame oil||1 Teaspoon|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Chinese mustard||1 Tablespoon|
|Orange marmalade||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|Prepared horseradish||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Red cayenne pepper||1⁄8 Teaspoon|
|Sesame oil||1⁄4 Teaspoon (Orange-Soy Dipping Sauce:)|
Prepare Orange-Soy Dipping Sauce; set aside.
Finely chop shrimp and water chestnuts.
In a medium bowl, lightly beat egg.
Stir in chopped shrimp and water chestnuts, green onion, cornstarch, gingerroot or ground ginger, salt, white pepper and sesame oil, if desired.
Shape mixture into 1-inch balls.
Preheat oven to 165F (75C).
In a wok, deep-fat fryer or heavy saucepan, heat oil to 365F (185C) or until a 1-inch cube of bread turns golden brown in 1 minute.
Fry 6 to 8 shrimp balls at a time in hot oil.
Cook 40 to 60 seconds or until golden brown, turning 2 or 3 times.
Drain on paper towels; keep hot in oven.
Pour mustard and Orange-Soy Dipping Sauce into separate bowls.
Arrange cooked shrimp balls on a platter or in a serving bowl.