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HONG KONG SHRIMP 
FILLING FOR SHRIMP:

1 chicken breast (6-8 oz.), skinned and ground
2 slices Smithfield ham, minced
4 water chestnuts, minced
1 tsp. salt
1/2 tsp. sugar
1 tbsp. cornstarch
1 egg

Stir these ingredients together and set them aside. Shell and devein shrimp, leaving tails on (for about 3 dozen shrimp). Split the curved side just enough, without cutting all the way through. Wash shrimp and dry.

Stuff about a heaping teaspoon of chicken mixture into the opening of shrimp. Repeat until all are finished. Sprinkle shrimp with lemon juice and dust lightly with flour. Set aside in refrigerator for several hours. If time is short, chill shrimp in freezer for no more than 30 minutes.

BATTER:

1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. M.S.G.

Mix these ingredients in a bowl and blend. Add 1 cup water and 2 tablespoons sherry gradually until batter is smooth.

For Frying: Prepare a bowl with 1 cup flour. Heat a wok or fryer with at least 2 inches of peanut oil - to 300 degrees. Place batter next to bowl of flour. Hold the shrimp by the tail (or pierce end of shrimp with long skewer). Dip shrimp first in flour, then in batter. Drop gently in oil and fry for about 3 minutes. Do not over crowd pot - just 3 or 4 at a time. Drain shrimp on absorbent paper. This is first frying (turn golden). At this point (preparing ahead), I freeze them 5 minutes before serving. Heat oil to 375 degrees. Fry for 2nd time - 3 minutes. (Frozen will take 5-6 minutes.)

DIPPING SAUCE:

1 tsp. dry mustard
2 tbsp. tepid water

Stir mustard and water; set aside for 10 minutes. In the meantime, blend: 1/4 c. plum jam 1/4 c. chicken broth 1 tsp. soy sauce 1/4 tsp. M.S.G.

Add these to mustard mixture.

Note: I precook chicken breasts before making filling.

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