|Canned shrimp||9 Ounce, drained and finely chopped (2 Cans, 4 1/2 Ounce Each)|
|Water chestnuts||4 , finely chopped|
|Green onion||1 , finely chopped|
|Sesame seed oil||1 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|White pepper||1 Dash|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Sweet and sour sauce||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Mix shrimp, water chestnuts, green onion, cornstarch, sesame seed oil, ginger and white pepper.
Beat egg white until foamy; stir into shrimp mixture.
Shape mixture into 1-inch balls.
Heat vegetable oil (1 1/2 to 1 3/4 inches) to 360°.
Fry 6 to 8 shrimp balls at a time until golden brown, turning 2 or 3 times, about 2 minutes.
Drain on paper towels.