Hundred Corner Shrimp Balls

By CheeseDiva

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 tablespoons finely chopped chilled fresh pork fat or lard
• 1 1/2 tablespoons rice wine or Scotch
• 1 tablespoon grated peeled fresh ginger
• 2 tablespoons finely chopped scallion greens
• 2 1/4 teaspoons coarse salt
• 2 tablespoons cornstarch
• 3 cups panko (Japanese bread crumbs)
• 8 About 8 cups vegetable oil
• Apricot Dipping Sauce
• Ingredients
• 1 3/4 cups apricot jam
• 2 tablespoons soy sauce, or to taste
• 3 tablespoons finely chopped scallion greens
• 1 tablespoon fresh lime juice, or to taste
• Dash of Tabasco, or to taste

Details

Adapted from saveur.com

Preparation

Step 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-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.


Melt jam in a small saucepan. Stir in remaining ingredients with salt and pepper to taste and serve warm.