---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Seafood, Oriental
       Yield: 30 servings
      20 sl White bread, crusts removed,
            -n 1/4-inch cubes
   1 1/8 lb Shrimp, shelled, deveined, &
     1/2 c  Water chestnuts, blanched &
            -inely chopped
       1 lg Egg white, beaten lightly
       2 tb Lard, finely chopped
       1 tb Rice wine
   1 1/2 ts Gingerroot, minced
   1 1/2 ts Scallion, minced
   1 1/2 ts Salt
   1 1/2 tb Cornstarch
            Peanut or corn oil for fryin
       3 tb Coarse salt
       1 tb Szechwan peppercorns, crushe
            - & lightly toasted
   Arrange bread cubes in one layer on a baking sheet and
   let them dry at room temperature overnight. In a food
   processor, puree the shrimp, transfer to a bowl, and
   stir in water chestnuts, egg white, lard, wine,
   ginger, scallion, salt, and cornstarch. Beat
   vigorously with a wooden spoon and compact it. Form
   rounded teaspoons of the mixture into balls with hands
   dipped in cold water.  Roll the balls in the bread
   crumbs, pressing the cubes in lightly. Arrange them in
   one layer on the baking sheet. In a deep fryer, heat
   2-inches of oil to 375f.  In it fry the shrimp balls
   in batches, turning them, for 1-2 minutes or until
   they are golden. Transfer them to paper towels to
   drain.  Bring the oil up to 375f again and add the
   shrimp balls. Fry again, turning, until they are a
   deep golden. Transfer to paper towels to drain. In a
   small bowl, stir together the coarse salt and
   peppercorns for dipping. Serve with the shrimp. A 1980
   Gourmet Mag. favorite