Deep-Fried Shrimp Balls
1 lb. medium-sized shrimp in shells 3 oz. ground pork For marinade: 1⁄4 tsp. white pepper 1⁄2 tsp. salt 2 tsp. minced ginger 2 Tbsp. cornstarch 1 Tbsp. dry sherry 1 Tbsp. lemon juice 1 egg white
Flour for dusting cookie sheet For honey-mustard sauce: 2 tsp. mustard powder 1 Tbsp. soy sauce 2 Tbsp. rice vinegar 2 Tbsp. plum sauce 1⁄4 cup honey
3 cups cooking oil for deep-frying
Shell, devein and rinse shrimp. Drain thoroughly. Add shrimp, pork and marinade ingredients to a food processor fitted with a metal blade. Process for a few seconds, until shrimp is pasty. Remove to a bowl.
Dust a cookie sheet with flour. Shape shrimp mixture into 1inch balls. Place them on the cookie sheet. In a small bowl, whisk together ingredients for honey-mustard sauce.
Heat oil in a wok to 375 degrees. Drop eight shrimp balls into hot oil carefully, one at a time. Deep-fry for three to five minutes. Remove with a long-handled spider or Chinese strainer and drain on paper towels. Deep-fry the remaining shrimp balls and serve with honey-mustard sauce.