Chinese Shrimp Balls
|Egg||1 , beaten lightly|
|Oil||2 Cup (32 tbs) (Enough For Deep Frying)|
Shell and devine the shrimps and mince finely.
Peel the water chestnuts and mince and add to the shrimps.
Add the cornstarch, sherry, salt and egg.
Mix well together and then form into balls the size of a small walnut.
Heat a pan with 2 inches of oil and when it is hot, lower the balls into it with a draining spoon
Fry for about 5 minutes or until a golden brown.
Serve very hot.
Will make about 12 to 15 balls.
May be served on toothpicks as an appetizer.