Chinese Deep-Fried Shrimp Balls

1 pound medium-sized shrimp in shells
3 ounces ground pork

Marinade:
¼ teaspoon white pepper
½ teaspoon salt
2 teaspoons minced ginger
2 tablespoons cornstarch
1 tablespoon dry sherry
1 tablespoon lemon juice
1 egg white

¼ cup flour
3 cups cooking oil for deep-frying

Honey mustard sauce:
2 teaspoons mustard powder
1 tablespoon soy sauce
2 tablespoons rice vinegar
2 tablespoons plum sauce
¼ cup honey

To Prepare Ahead;

• Shell, devein, and rinse shrimp. Drain thoroughly.

• Add shrimp, pork and marinade to a food processor using the metal blade. Process for a few seconds, until shrimp is pasty. Remove to a bowl.

• Dust a cookie sheet with flour. Shape shrimp mixture into 1-inch balls. Place them on the cookie sheet.

To Cook:

• Heat 3 cups oil in a wok to 375 °F.

• Drop 8 shrimp balls into hot oil carefully, one at a time. Deep-fry for 3 to 5 minutes. Drain on paper towels.

• Deep-fry the remaining shrimp balls and serve with honey mustard sauce.