If properly done, these shrimp balls are crispy on the outside, moist and crunchy inside. They are good party finger food and will be the topic for conversation at the party.
1 pound medium-sized shrimp
¼ teaspoon white pepper
½ teaspoon salt
1 tsp soya sauce
1 tsp fish sauce
2 tablespoons cornstarch
1 egg white
a dash of sesame oil
White bread - crumb removed and cut into small cubes
Cooking oil for deep-frying
Shell, devein, and rinse shrimp. Drain thoroughly and wipe very dry with kitchen towel.
Add shrimp, and seasonings to a food processor, using the metal blade, process for a few seconds, until shrimp is pasty.
Shape shrimp mixture into 1-inch balls. Place drop them into the cubed white bread. Roll and press to adhere the bread.
Heat oil in a wok to 375 °F and drop shrimp balls into hot oil carefully. Deep-fry until golden brown.
Drain on paper towels.
Serve with chilli sauce