Ingredients
1
1/2 lb large shrimp (30), peeled and deveined
8-oz
can water chestnuts (1 cup), rinsed and finely chopped
1
large egg white, lightly beaten
3
tbsp finely chopped chilled fresh pork fat or lard
1
1/2 tbsp rice wine or Scotch
1
tbsp grated peeled fresh ginger
2
tbsp finely chopped scallion greens
3
cups panko (Japanese bread crumbs)
About 8 cups vegetable oil
Accompaniment: apricot dipping sauce
Directions
1.
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-paperlined tray. Coat balls, 1 at a time, in panko, then arrange in 1 layer on another wax-paperlined tray.
2.
Preheat oven to 425°F.
3.
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.
5.
Shrimp balls may be coated and fried 1 day ahead, cooled completely, then chilled, covered. Bring to room temperature before reheating.
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