Golden Shrimp Balls, One Way

12 slices of day-old white bread
16 ounces jumbo shrimp (green king prawns), peeled and deveined
6 canned water chestnuts, drained and finely chopped
2 ounces bacon, finely chopped
1 teaspoon granulated sugar
1/2 teaspoon salt
2 teaspoons cornstarch (cornflour)
3 cups vegetable oil for deep-frying

Remove crust from bread. Cut bread into 1/4-inch cubes. Spread out on a tray and allow to dry at room temperature.

Flatten shrimp with the back of a cleaver, then finely chop. Combine the shrimp, water chestnuts and bacon in a bowl and stir in the sugar, salt and cornstarch. Mix well, and cover and chill for 30 minutes.

Roll 1 tablespoon of shrimp mixture in bread cubes to coat. Repeat with remaining mixture. Heat oil in a large wok or saucepan until it reaches 375 degrees F on a deep-frying thermometer, or use a small bread cube dropped in the oil sizzles and turns golden.

Working in batches, add shrimp balls and fry until golden, 1-2 minutes. Using a slotted spoon, remove from oil and drain on paper towels.

Serve hot with sweet and sour sauce, or Chinese mustard dipping sauce.