Shrimp Balls with Ginger Sauce (China)

1 1/2 pounds small shrimp, shelled and deveined (if necessary)
9 water chestnuts, minced
3 scallions, minced (white part only)
2 tablespoons pork or bacon fat, minced
1 1/2 tablespoons dry sherry
1/2 teaspoon minced ginger
Dash of white pepper
1/2 teaspoon salt
3 teaspoons sesame oil
3/4 teaspoon granulated sugar
4 tablespoons water
4 tablespoons cornstarch
1 extra large egg white, beaten until foamy

These may be steamed or fried. May also be made a day before. If frying, moisten hands with oil to form. If steaming, moisten hands with water. Mince shrimp into a paste. Add remaining ingredients. Form into walnut sized balls. Fry in 350 degree F oil (a few at a time) for 3 minutes or steam on lightly oiled heatproof plate over water for 10 minutes. May be reheated in microwave until heated.

Makes 45; serve with dipping sauce.

Ginger Sauce:
7 tablespoons red wine vinegar
1 1/2 tablespoons soy sauce
2 tablespoons brown sugar
1 1/2 tablespoons minced pepper
1 1/2 teaspoons minced garlic

Combine ingredients and bring to a boil. Serve hot with shrimp balls.