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Shrimp Puffs

1 lb. shrimp, peeled, deveined, and minced
12 water chestnuts, diced
2 tbsp. flour
1 tsp. sherry
1/2 tsp. salt
1 egg lightly beaten
Oil for deep frying
Mustard Soy Dip

Mix shrimp, water chestnuts, flour, sherry, salt, and egg together, well.  Shape mixture into
1-inch balls.  Drop into deep oil heated to 350 degrees and fry until golden brown.   Drain on paper
towels and serve hot with mustard soy dip.

Mustard Soy Dip

1/2 tsp. vinegar
1 tsp. sugar
2 tsp. dry mustard
1/2 tsp. water
1/2 cup soy sauce

Mix vinegar, sugar and mustard until smooth.  Add water to make a thick paste.  Gradually
stir in soy sauce and mix well.  Makes about 1/2 cup.


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