Shrimp Puffs
1 lb. shrimp, peeled, deveined,
and minced
12 water chestnuts, diced
2 tbsp. flour
1 tsp. sherry
1/2 tsp. salt
1 egg lightly beaten
Oil for deep frying
Mustard Soy Dip
Mix shrimp, water chestnuts,
flour, sherry, salt, and egg together, well. Shape mixture into
1-inch balls. Drop into deep oil heated to
350 degrees and fry until golden brown. Drain on paper
towels and serve hot with mustard soy dip.
Mustard Soy Dip
1/2 tsp. vinegar
1 tsp. sugar
2 tsp. dry mustard
1/2 tsp. water
1/2 cup soy sauce
Mix vinegar, sugar
and mustard until smooth. Add water to make a thick paste. Gradually
stir in soy sauce and mix well. Makes about 1/2 cup.
