1 pound medium-sized shrimp in shells

3 ounces ground pork

 

Marinade:

¼ teaspoon white pepper

½ teaspoon salt

2 teaspoons minced ginger

2 tablespoons cornstarch

1 tablespoon dry sherry

1 tablespoon lemon juice

1 egg white

 

 

¼ cup flour

3 cups cooking oil for deep-frying

 

Honey mustard sauce:

2 teaspoons mustard powder

1 tablespoon soy sauce

2 tablespoons rice vinegar

2 tablespoons plum sauce

¼ cup honey

 

Shell, devein, and rinse shrimp. Drain thoroughly. Add shrimp, pork and marinade to a food processor using the metal blade. Process for a few seconds, until shrimp is pasty. Remove to a bowl. Dust a cookie sheet with flour. Shape shrimp mixture into 1-inch balls. Place them on the cookie sheet.

To Cook: Heat 3 cups oil in a wok to 375 °F. Drop 8 shrimp balls into hot oil carefully, one at a time. Deep-fry for 3 to 5 minutes. Drain on paper towels. Deep-fry the remaining shrimp balls and serve with honey mustard sauce.