Shrimp Tofu Balls

Shrimp Tofu BallsCourtesy of Lani Terry

1 block firm tofu (I like Azumaya brand, available at Fred Meyer)
1 can water chestnuts, drain and rinse
1 lb. bay shrimp
4 green onions
2 eggs
salt & pepper
pinch of sugar
corn starch to bind
cooking oil for frying

Cut open top of tofu container and run thin stream of water continuously for a few minutes. Drain tofu in tight mesh colander. Squeeze tofu to drain as much water out of it as possible.

Chop water chestnuts and green onions finely.

Beat the eggs, add tofu, and remaining ingredients, and start adding corn starch a little at a time till it can hold up into a moist ball. Fry in deep oil, use a wok if you have one. Drain on screen or paper towels.

Can be served with or without dipping sauce.

Dipping Sauce
3/4 cup ketchup
1 T. dry mustard mixed with water to make a paste
1 T. lemon juice
1 t. Worcestershire sauce
1/4 t. onion powder
dash soy sauce

Blend all ingredients and let set in refrigerator for at least an hour.