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Thousand Corner Shrimp Balls 
The authors note that this popular appetizer can be served as a cocktail hors d'oeuvre or as part of a dim sum brunch.  Be sure to make a few extra and freeze to use the next time you're preparing soup. Serve the shrimp balls with the dipping sauce below.  

Ingredients:
2 teaspoons salt, divided
1 pound medium shrimp, peeled and deveined
4 ounces soft tofu
2 large egg whites
2 tablespoons cornstarch
1 teaspoon sesame oil
2 teaspoons vegetable oil
1/8 teaspoon white pepper
1 bag (1 pound) thinly sliced firm white bread, such as Pepperidge Farm
3 to 4 cups vegetable oil for deep-frying

Dipping Sauce for Thousand Corner Shrimp Balls - 
1/2 cup white wine vinegar
1/2 cup sugar
1 teaspoon minced garlic
2 tablespoons fish sauce
2 small hot red peppers, seeded and thinly sliced
1 tablespoon minced carrots

Directions: 
Place warm water in a bowl and add 1 teaspoon salt; stir to dissolve.  Place the shrimp in the salt water and swirl.  Leave for 5 minutes, then rinse with cold water, drain, and pat dry with paper towels.  Using a sharp knife or a food processor, cut the shrimp to a paste. 

Mash the tofu with a fork in a bowl and add the shrimp, the remaining 1 teaspoon salt, the egg whites, cornstarch, sesame oil, 2 teaspoons vegetable oil, and the pepper.  Mix well.  

In a wok or a large skillet, heat the vegetable oil to 350 degrees Fahrenheit.  Remove the crusts from the bread and cut into very tiny squares (about 1/16 inch).  Spread the bread squares on a sheet pan, spoon 1 tablespoon shrimp mixture on the bread squares, and roll into a ball (the bread corners from the little squares should be protruding from the shrimp/tofu ball).  Fry 6 balls at a time for 2 to 3 minutes, turning so they brown evenly.  Let drain briefly on paper towels.  

To prepare the dipping sauce, in a small pan, bring 1/2 cup water, the vinegar, sugar, and garlic to a boil and boil for 2 minutes over high heat.  Add the fish sauce, sliced red peppers, and carrots.  Remove from the heat and let cool.  Cover and chill.  

(*Note: This recipe is reprinted with permission from "Asian Everyday Chinese Cooking: Quick and Easy Recipes from the Leeann Chin Restaurants", by Leeann Chin and Katie Chin).

 

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