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- add 2 1/4 teaspoons coarse salt
- add About 8 cups vegetable oilAccompaniment:<a href="/recipes/recipe_views/views/103074"> apricot dipping sauce</a>
- add 3 tablespoons finely chopped chilled fresh pork fat or lard
- add 1 1/2 lb large shrimp (30), peeled and deveined
- add 3 cups <A HREF="/cooking/how_to/food_dictionary/entry?id=3791">panko</A> (Japanese bread crumbs)
- add 2 tablespoons finely chopped scallion greens
- add 2 tablespoons cornstarch
- add 1 large egg white, lightly beaten
- add 1 tablespoon grated peeled fresh ginger
- add 8-oz can water chestnuts (1 cup), rinsed and finely chopped
- add 1 1/2 tablespoons rice wine or Scotch
- Pulse shrimp in a food processor until finely chopped. Transfer to a large bowl, then stir in water chestnuts, egg white, pork fat, rice wine, ginger, scallion, salt, and cornstarch. Beat shrimp mixture vigorously with a wooden spoon and throw it against side of bowl until combined well and compacted. Wet your hands with cold water and form teaspoons of shrimp mixture into balls, arranging in 1 layer on a wax-paper–lined tray. Coat balls, 1 at a time, in panko, then arrange in 1 layer on another wax-paper–lined tray.
- Preheat oven to 425°F.
- Heat oil in a 5-quart pot until a deep-fat thermometer registers 375°F and fry balls in 4 batches, turning, 1 to 1 1/2 minutes, or until golden and just cooked through. (Return oil to 375°F between batches.) Transfer with a slotted spoon to paper towels to drain. When all shrimp balls are fried, reheat on a rack set in a shallow baking pan in middle of oven until just hot, about 2 minutes.
- Cooks' note:
- • Shrimp balls may be coated and fried 1 day ahead, cooled completely, then chilled, covered. Bring to room temperature before reheating.