2 lb. potatoes
3 oz. unsalted butter
2 egg yolks
4 oz. Muenster cheese, grated
1 tbsp. chopped parsley
Salt and white pepper
1 med. onion, finely chopped
2 lb. cooked shrimp or prawns, shelled and coarsely chopped
Flour
1 egg, lightly beaten
Vegetable oil for deep frying
Lemon slices for garnish

Peel and cook the potatoes until tender in salted water. Drain thoroughly, then mash with 2 oz. of the butter, egg yolks, grated cheese, parsley, and salt and white pepper to taste. Set aside.

Heat the remaining butter in a frying pan and saute the onion until tender, but not browned. Cool slightly and stir in the shrimp, mixing well. Form the potato mixture into balls about the size of a small egg, then stuff each with about 1 tablespoon of the shrimp mixture. Roll each light in flour, dip in beaten egg and then in bread crumbs. Place on a piece of waxed paper and refrigerate for at least 20 minutes.

Deep fry balls in hot oil (375 degrees on a frying thermometer) 3 or 4 at a time until all are golden brown all over. Drain on paper towels and keep warm until all the bombas are done. Makes about 30.

Serve garnished with lemon slices and a Salsa Tartara or tomato sauce as luncheon dish, for 6. Or as first course for 12.