SHRIMP: This is a favourite both as finger food at cooktail parties, and as one of the dishes served at a banquet.

COCONUT SHRIMP:

1-1/2 lbs. fresh small shrimp                                                              

oil for deep frying

seasoning:

    2 eggs                                                                     

    ¾ tsp salt + 1/2 tsp sugar

    ¼ cup unsweetened desiccated coconut      

    2 tbsp. tapioca starch

    3 tbsp. green onion, finely-chopped                       

    3 tbsp. finely chopped water chestnut

    dash white peppers

    1 tsp. each rice wine & light soy sauce

    ½ tsp sesame oil                                                                  

bread crumbs for dredging                                          

Rinse, shell and de-vein shrimp by cutting into the back of each and removing the black vein. Pat dry with paper towels. Mince shrimp either with a chopper or in a food processor fitted with steel blade. Put shrimp paste in a large bowl and add seasoning ingredients. Use a pair of chopsticks to mix ingredients together and stir mixture a few times, going in one direction only.

Form shrimp mixture into small balls. Dredge balls in bread crumbs, shaking off excess.

In wok or large saucepan, heat enough oil for deep-frying over high heat until very hot. Deep-fry shrimp balls for 3-4 minutes. Check for doneness by taking 1 shrimp out and cutting into it with a small knife. If the meat is no longer pink, it is cooked. Remove with strainer. Drain on paper towels before serving. Serve right away.