| 1 | Mince shrimp, bacon, onion or water chestnuts together until fine. |
| 2 | Place mixture in bowl. |
| 3 | Remove crusts from bread. |
| 4 | Dice bread into very fine cubes. |
| 5 | Place cubes in shrimp mixture. |
| 6 | Add salt, pepper, egg and 2 tablespoons corn starch to mixture. |
| 7 | Combine thoroughly. |
| 8 | Fill a wok halfway up with oil. |
| 9 | Heat oil on highest heat setting. |
| 10 | When you think oil is sufficiently heated, test the temperature of it with a small piece of bread crust. |
| 11 | If it frys to a golden brown colour, then oil is ready for deep frying. |
| 12 | If bread crust fails to brown readily, then oil is not ready yet. |
| 13 | If bread crust frys to a dark brown, then oil is too hot. |
| 14 | Shut heat off of wok, allow oil to cool 5 minutes before turning heat on again. |
| 15 | Retest oil with bread crust to see if it is of proper temperature. |
| 16 | When oil is ready for deep frying, take 2 teaspoons, dip into shrimp mixture and form a 1" diameter ball. |
| 17 | Drop ball into hot oil, place about 8 balls into the hot oil. |
| 18 | Allow each ball to deep fry 3 minutes. |
| 19 | Turn balls so that each will fry to a golden brown colour. |
| 20 | Remove balls to paper toweling to drain excess oil from them. |
| 21 | Repeat procedure for deep frying rest of shrimp mixture until all of the mixture is used up. |
| 22 | Place shrimp balls on a serving platter. |
| 23 | Garnish with parsley or other raw vegetable |
