Name: Hundred Corner Shrimp Balls
Cook time: 1 hr
Total time: 1 hr
Yield: Makes 80 hors d'oeuvres, serving 20
Ingredients: 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

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Hundred Corner Shrimp BallsMelanie Acevedo

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.

Cooks' note:

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

Recipe notes

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