Crispy Shrimp Balls

1 kilo shrimp

1/2 loaf bread

300 g. water chestnuts

5 eggs

600 g. salad oil

2 scallions

1 piece ginger

Pinch each salt and pepper

1/2 tbs. yeast

3 tbs. flour

1. Clean and devein the shrimp, then chop it into tiny pieces.

2. Mince the water chestnuts, scallions, and ginger, and rub into the shrimp. Add the salt, pepper, the whites from the eggs, yeast, and flour, and mix together. Then dice the bread, and place in a bowl. Divide the shrimp mixture into balls, and roll them on the bread, until each ball is covered with bread cubes.

3. Heat the salad oil in a wok to about 140℃, then slowly deep-fry the shrimp balls.