10 oz. shrimp, deveined & shelled
2 1/2 oz. pork fat
6 pieces of toast, crumbed
8 c. vegetable oil
1 tsp. peppercorn salt
1 tbsp. catsup

SEASONING:

1 tbsp. green onions, chopped finely
1/2 tbsp. wine, dry sherry
1/2 tsp. ginger, chopped finely
1/2 tsp. salt
1 egg white
2 tbsp. cornstarch

Put shrimp and pork fat in a blender and mix until finely blended. Add seasoning ingredients to the above and continue to blend only enough to mix all ingredients. Form mixture into 1 inch balls. Roll shrimp mixture balls in toast crumbs. Deep-fry balls, about 350 degrees until golden. Remove and drain on absorbent paper. Serve hot with peppercorn salt or catsup.

COMMENTARY: The flavor and texture of this dish is outstanding and with mechanical blenders, can be made very easily.

In the "old days", fine blending and chopping was done by hand, with a cleaver. Often, experienced cooks used two cleavers simultaneously, one in each hand, to blend and chop.