Deep Fried Prawn Balls

1 slice white bread, fairly thick, crusts removed
2 tablespoons chicken broth (chicken stock)
1 lb raw shrimp, peeled, headless, very finely chopped (500g)
4 water chestnuts, very finely chopped (from a tin)
1 teaspoon fresh ginger, finely grated
1 pinch salt (seasoning salt of choice, but remember broth can be salty)
3-4 drops hot sauce
1 egg yolk
1 egg white, beaten until stiff, not dry
oil, for deep-frying

Put the bread in a small bowl with the chicken broth or stock, and let bread
absorb the liquid.
Lift the soaked bread into a bowl, leaving excess liquid behind but do not
squeeze out the broth.
Mix in all the ingredients except the beaten egg white.
Stir in the beaten egg white.
Shape into smallish balls with your hands.
Heat oil in a pot or wok until a cube of bread sizzles.
Fry the prawn balls quickly in the hot oil -- about 1 - 2 minutes depending
on size.
The balls will rise to the surface when cooked: lift out with a slotted
spoon and let drain on kitchen paper.
Keep warm until serving.

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