1 lb. small shrimp, shelled and uncooked
1 8 oz. can sliced water chestnuts, drained
1/4 c. cornstarch
2 tbsp. sherry
1 tbsp. green onions, chopped
1 tsp. fresh ginger, grated
1 tsp. five spice powder
1/4 tsp. salt
1 egg
oil for frying

Combine all ingredients except oil in a blender or food processor. Blend mixture until mixed well but still a little chunky. Place 2 to 3 inches of oil in a skillet and heat. Drop teaspoonfuls of the mixture into hot oil and cook for several minutes until golden brown. Place on a paper towel to drain. Serve warm with a variety of sauces including duck sauce, sweet and sour sauce and plum sauce. These little goodies are very tasty. I used a deep fat fryer to cook the shrimp balls but 2 or 3 inches of oil in a skillet should work just as well. Just make sure you keep the oil very hot and only cook one or two at a time.