Deep-fried Shrimp Balls

Ingredients
Dip:
 * 0.5 kg / 1 lb Raw shrimp
 * 1/4 cup / 50 g Peeled water chestnuts
 * 2 1/2 tablespoons glutinous rice powder
 * 1 egg
 * 1 teaspoon salt
 * 1 tablespoon Chinese rice wine (or sherry)
 * Cooking oil for deep frying
 * 2 tablespoons tomato sauce
 * salt and Sichuan pepper

Directions

 * 1) Shell the shrimp, dry them well and marinate with salt for 3–5 minutes.
 * 2) Chop the shrimp into rice grain sized pieces.
 * 3) Finely chop the water chestnuts and mix them with the shrimp, egg ,glutinous rice powder, rice wine and blend well.
 * 4) Heat the oil in a deep-fryer. Before it gets too hot, take a handful of the shrimp mixture and squeeze it through your fist between the thumb and forefinger to form a ball about the size of a walnut.
 * 5) Scoop it off with a wet spoon and dip it into the oil.
 * 6) You should be able to make about 20 balls. Fry for about 2 minutes.
 * 7) Stir to separate them and when they start to turn golden, scoop them out and drain.
 * 8) Serve with the tomato sauce, and salt and pepper mixed as a dip.

Contributed by
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