1 slice fresh white bread
2 tbsp. cold chicken stock
1 lb. raw shrimp
2 oz. fresh pork fat
4 water chestnuts, finely chopped
1 tsp. salt
1/2 tsp. finely chopped fresh ginger
1 egg yolk
1 egg white
3 c. oil

1. Trim crust from bread and tear bread into small pieces. Place in bowl and sprinkle with stock or water. 2. Shell and devein shrimp. Wash and pat dry. Chop shrimp and pork fat together until they form a smooth paste. 3. Combine bread, shrimp mix, water chestnuts, salt, ginger and egg yolk and mix thoroughly. Beat egg white to a froth with fork and stir into shrimp mix. 4. Have shrimp mix, a bowl of cold water, a baking pan lined with double thickness of paper towels and oil within easy reach. To cook: Preheat oven to lowest setting. Pour 3 cups oil into 12 inch wok or large deep fryer and heat until haze forms above it or it reaches 350 degrees on thermometer. Take a handful of the shrimp mix and squeeze fingers into a fist, forcing the mixture up between thumb and forefinger. When it forms balls about the size of a walnut, use a spoon to scopp off the ball and drop it into the hot oil. Repeat until you have made 6 to 8 balls, dipping the spoon into the cold water to prevent sticking. Turn the balls with a slotted spoon to keep them apart as they fry. They should become golden in 2 to 3 minutes. Transfer balls to paper lined baking dish to drain and keep warm in the oven while frying the rest. Transfer balls to heated platter and serve.