1 lb. minced Louisiana crawfish tailmeat

1/2 c. chopped water chestnuts

1 egg white

1/2 t. salt

1 t. cornstarch

1 t. sherry

1/2 t. minced fresh ginger root

1/4 t. sugar

Freshly ground pepper to taste

Oil for frying

Hot mustard, cocktail or plum sauce

Combine all ingredients except oil and sauces. Chill for 1 hour or more. Shape mixture into balls with a teaspoon. To deep fry, heat oil to 375 degrees and fry balls until golden. To pan fry, saute’ balls in hot oil until golden. Drain on paper towels. Serve warm with hot mustard, plum sauce or cocktail sauce. Makes 2 dozen.