INGREDIENTS

INSTRUCTIONS

Mince shrimp, bacon, onion or water chestnuts together until fine.
Place mixture in bowl. Remove crusts from bread. Dice bread into very
fine cubes. Place cubes in shrimp mixture. Add salt, pepper, egg and  2
tablespoons corn starch to mixture. Combine thoroughly. Fill a wok
halfway up with oil. Heat oil on highest heat setting. When you think
oil is sufficiently heated, test the temperature of it with a small
piece of bread crust. If it frys to a golden brown colour, then oil  is
ready for deep frying. If bread crust fails to brown readily, then  oil
is not ready yet. If bread crust frys to a dark brown, then oil  is too
hot. Shut heat off of wok, allow oil to cool 5 minutes before  turning
heat on again. Retest oil with bread crust to see if it is of  proper
temperature. When oil is ready for deep frying, take 2  teaspoons, dip
into shrimp mixture and form a 1" diameter ball. Drop  ball into hot
oil, Place about 8 balls into the hot oil. Allow each  ball to deep fry
3 minutes. Turn balls so that each will fry to a  golden brown colour.
Remove balls to paper toweling to drain excess  oil from them. Repeat
procedure for deep frying rest of shrimp  mixture until all of the
mixture is used up. Place shrimp balls on a  serving platter. Garnish
with parsley or other raw vegetable.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cc-wok.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 286
Calories From Fat: 180
Total Fat: 20g
Cholesterol: 181.6mg
Sodium: 888.4mg
Potassium: 224.9mg
Carbohydrates: 5.5g
Fiber: <1g
Sugar: <1g
Protein: 19.5g