Active Time

　　1 hr

　　Total Time

　　1 hr

　　These hors d'oeuvres—a dressed-up version of shrimp toasts—are adapted from a recipe by Chinese cooking authority Nina Simonds, a longtime contributor to our pages.

　　

Ingredients

Makes 80 hors d'oeuvres, serving 20

　　1 1/2 lb large shrimp (30), peeled and deveined

　　8-oz can water chestnuts (1 cup), rinsed and finely chopped

　　1 large egg white, lightly beaten

　　3 tablespoons finely chopped chilled fresh pork fat or lard

　　1 1/2 tablespoons rice wine or Scotch

　　1 tablespoon grated peeled fresh ginger

　　2 tablespoons finely chopped scallion greens

　　2 1/4 teaspoons coarse salt

　　2 tablespoons cornstarch

　　3 cups panko (Japanese bread crumbs)

　　About 8 cups vegetable oil

　　Accompaniment: apricot dipping sauce

　　

Step 1

Pulse shrimp in a food processor until finely chopped. Transfer to a large bowl, then stir in water chestnuts, egg white, pork fat, rice wine, ginger, scallion, salt, and cornstarch. Beat shrimp mixture vigorously with a wooden spoon and throw it against side of bowl until combined well and compacted. Wet your hands with cold water and form teaspoons of shrimp mixture into balls, arranging in 1 layer on a wax-paper–lined tray. Coat balls, 1 at a time, in panko, then arrange in 1 layer on another wax-paper–lined tray.

　　

Step 2

Preheat oven to 425°F.

　　

Step 3

Heat oil in a 5-quart pot until a deep-fat thermometer registers 375°F and fry balls in 4 batches, turning, 1 to 1 1/2 minutes, or until golden and just cooked through. (Return oil to 375°F between batches.) Transfer with a slotted spoon to paper towels to drain. When all shrimp balls are fried, reheat on a rack set in a shallow baking pan in middle of oven until just hot, about 2 minutes.

　　Cooks' note:

　　• Shrimp balls may be coated and fried 1 day ahead, cooled completely, then chilled, covered. Bring to room temperature before reheating.