Method for Golden Shrimp Balls
Chop the shrimp finely and place in a large bowl. If using canned water chestnuts, rinse them well. If using fresh, peel them. Chop the water chestnuts finely, and add them along with the scallions to the shrimp. Add the garlic, ginger, sherry, chili flakes, sesame oil, salt, egg whites, and canola oil to the bowl and mix well. Form mixture into walnut-sized balls.
Mix the cornstarch and breadcrumbs in a shallow bowl. Drop a shrimp ball into the breadcrumb mixture and toss to coat well. Place coated balls on a sheet pan lined with parchment paper and set aside.
In a deep pan heat the peanut oil to 350F. Drop the shrimp balls in a few at a time and fry until golden. Drain on paper towels and serve immediately with Chinese Mustard Dipping Sauce.

Method for Dipping Sauce
In a large bowl, whisk all ingredients together. Serve with Golden Shrimp Balls.
Makes approximately 1 cup

Maryann Francis is the Executive Chef of Betty's Wok & Noodle Diner

Betty's Wok & Noodle Diner
250 Huntington Avenue
MA 02115
Tel: 617 424 1950