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Shrimp Balls, Henan Style

Fish and Seafood

Shrimp Balls, Henan Style
1 pound shrimp, shells and black veins removed and discarded
2 Tablespoons al-purpose flour
9-ounce can of water chestnuts, drained and chopped
2 scallions, minced
1 teaspoon coarse salt
1 egg, beaten
1 Tablespoon granulated sugar
2 cups vegetable oil for deep frying
any dipping sauce desired
1. Mix all the ingredients except the oil and make this into one-inch balls. Set them aside for half an hour to dry a little.
2. Heat oil in a wok or deep pot, and add half the shrimp balls and fry them until light golden in color. Drain and set them on paper towels and repeat with the rest of the shrimp balls.
3. Serve with any optional dipping sauce, as desired.

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