Melt butter in skillet over
medium heat; add the shrimp and cook until pink (2 to 3 minutes
depending on size). Remove shrimp from skillet with a slotted
spoon, cool slightly, then chop. Set aside.
Add the green onions, bell pepper
and chili pepper to the butter remaining in the skillet. Sauté
over medium heat until vegetables are just softened, about 3
minutes. Add mixture to the mashed potatoes and mix well. Stir
in the chopped shrimp and beaten eggs. Season to taste with salt
and pepper. Stir in some of the bread crumbs, if needed to make
the dough stiff enough to form into balls. Shape mixture into
2-inch balls. Put the bread crumbs in a shallow bowl. Roll the
shrimp/potato balls in the crumbs. Cover and chill for at least
30 minutes or up to 4 hours.
Heat oil in a deep fryer or heavy
pot to about 360 degrees. Fry the balls 3 or 4 at a time for
about 4 minutes, or until browned and crispy on the outside.
Remove balls to paper towels; drain and serve immediately.