T'ang Ts'u Wan Tzu

Mock Sweet and Sour Shrimp Balls from Florence Lin

• Ready In: 15 mins
• Serves: 4-8
• Yields: 20-24 balls

Ingredients

• 1  cup mashed potatoes, packed
• 2  egg whites
• 1⁄4 cup cornstarch
• 2  tablespoons  minced water chestnuts, fresh
• 1  teaspoon salt
• 1⁄8 teaspoon msg
• 2  tablespoons black sesame seeds or 2  tablespoons  white sesame seeds
• 2  cups  oil

• Sauce

• 1⁄4 cup distilled white vinegar
• 1⁄4 cup dry sherry
• 2  tablespoons  Braggs liquid aminos or 2  tablespoons soy sauce
• 2  tablespoons catsup
• 2  tablespoons water
• 5  tablespoons sugar
• 2  tablespoons cornstarch

Directions

1. Combine mashed potatoes, eggwhites and corn starch. Stir in one direction until becomes smooth and elastic but very soft. If it is too dry add water [2 to 3 tbsp].
2. Add minced water chestnuts, salt and MSG. Mix well.
3. Wet hankds and shape into balls a bit bigger than walnuts. Roll sparingly in the seeds.
4. Heat wok to very hot. Add oil. Heat to 350°F Fry balls a few at a time until golden. Drain and set aside. KEEP the oil hot.
5. Heat saucepan and add 3 tbsp oil from wok.
6. Combine sauce ingredients. make sure sugar and cornstarch are dissolved. Add to saucepan and stir constantly.
7. AT the same time REFRY the balls in the wok for 1 minute. Use the strainer and remove balls placing in saucepan.
8. Stir quickly, coat entirely with sauce. Remove and serve very hot.
9. 4 servings main course, 8 servings side dish.