Hundred-Corner Shrimp Balls

1 1/2 lb. Large shrimp (30), peeled and de-veined
8 oz. can water chestnuts (1cup) or 1/4 lb fresh, rinsed and finely chopped
1 large egg white, lightly beaten
1 1/2 Tablespoons Rice Wine or Scotch
1/2 Tablespoon grated peeled fresh ginger
2 Tablespoons finely chopped scallion greens
2 1/4 teaspoons kosher salt
2 Tablespoons cornstarch
3 cups panko ( Japanese bead crumbs)
8 cups vegetable oil (approximately)

Apricot Dipping Sauce
1 3/4 cups apricot jam
2 Tablespoons soy sauce, or to taste
3 Tablespoons finely chopped scallions
1 Tablespoon fresh lime juice, or to taste
Dash of Tabasco or to taste

Place shrimp in a food processor and set on ‘Pulse’ until finely chopped then stir in egg white, rice wine, salt and cornstarch. Transfer mixture to a large bowl and fold in scallions, water chestnuts and ginger and mix well.

Using a small ice cream scoop, scoop the shrimp mixture into balls. In a separate bowl, add pancho and roll shrimp balls until covered then arrange on a wax-paper or parchment-paper lined tray.

Preheat oven to 350 degrees F.

Heat oil in a 5-quart pot until 375 F (use a deep-fat thermometer) and fry balls in batches, turning 1 to 1 1/2 minutes, or until golden and just cooked through. Be sure to heat oil to 375 F between batches). Transfer cooked shrimp balls with a slotted spoon to paper towels to drain. When all shrimp balls are fried,. If not served immediately, reheat at 350 degrees on rack set in a shallow baking pan in middle of oven until just hot, about 2 minutes.