Golden Shrimp Balls, Another Way

1 cup shrimp shelled and deveined
1/4 cup water chestnuts
1/4 cup scallions
1 T minced garlic
1 T minced ginger
1 T dry sherry
1 teaspoon red chili flakes
1 T sesame oil
1 teaspoon salt
2 egg whites
1 T canola oil
1/2 cup cornstarch
1/4 cup panko bread crumbs
4 cups peanut oil for frying

Chop the shrimp finely and place in a large bowl. If using canned water chestnuts, rinse them well. If using fresh, peel them. Chop the water chestnuts finely, and add them along with the scallions to the shrimp. Add the garlic, ginger, sherry, chili flakes, sesame oil, salt, egg whites, and canola oil to the bowl and mix well. Form mixture into walnut-sized balls.

Mix the cornstarch and breadcrumbs in a shallow bowl. Drop a shrimp ball into the breadcrumb mixture and toss to coat well. Place coated balls on a sheet pan lined with parchment paper and set aside.

In a deep pan heat the peanut oil to 350 degrees F. Drop the shrimp balls in a few at a time and fry until golden. Drain on paper towels and serve immediately with Chinese mustard dipping sauce.