A crunchy little ball of flavour
- 1 1/2 lbs cooked shrimp, shelled and deveined, and chopped finely
- 15 water chestnuts, chopped very finely
- 1 1/2 Tbs cornstarch
- 2 tsp sherry
- 1 tsp soy sauce
- 1 large egg, lightly beaten
- salt, to taste
Mix together the shrimps and waterchestnuts. Add cornstarch, soy sauce, sherry, and one large egg lightly beaten. Add salt to taste. Work the mixture together thoroughly and shape it into balls about 1 inch in diameter.
Fry them in hot deep fat 375F until they are golden brown. Remove the balls with a slotted spoon and drain on paper towels.
Serve them very hot with hot mustard.