Deep Fried Shrimp Balls

1 lb Shrimp, cleaned & deveined

2 Bacon strips

4 Water chestnuts-OR1/2 md OnionSaltPepper

1 Egg, beaten

2 tb Corn starch

Oil for deep frying

1. Mince shrimp, bacon, onion or water chestnuts together until fine.Place mixture in bowl. Remove crusts from bread. Dice bread into veryfine cubes. Place cubes in shrimp mixture. Add salt, pepper, egg and 2tablespoons corn starch to mixture. Combine thoroughly.

2. Fill deep fyer halfway up with oil. Heat oil on highest heatsetting. When you think oil is sufficiently heated, test thetemperature of it with a small piece of bread crust. If it frys to agolden brown colour, then oil is ready for deep frying. If bread crustfails to brown readily, then oil is not ready yet. If bread crust frysto a dark brown, then oil is too hot. Shut heat off of wok, allow oilto cool 5 minutes before turning heat on again. Retest oil with breadcrust to see if it is of proper temperature.

3. When oil is ready for deep frying, take 2 teaspoons, dip intoshrimp 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 3minutes. Turn balls so that each will fry to a golden brown colour.Remove balls to paper toweling to drain excess oil from them. Repeatprocedure for deep frying rest of shrimp mixture until all of themixture is used up. Place shrimp balls on a serving platter. Garnishwith parsley or other raw vegetable.