Five-Spice Fried Shrimp Balls
Combine shrimp paste with pork fat and water chestnuts to form shrimp balls. Deep-fry until the exterior turns white and crisp. Serve with salt-pepper seasoning or tomato sauce.
Ingredients
Shrimp meat (washed, drained, and chopped into paste)
250 g
Cooked pork fat (cut into small dice)
60 g
Raw pork fat (chopped into paste)
40 g
Peeled water chestnuts (cut into small dice and moisture squeezed out)
100 g
Egg white
1
Shaoxing wine
5 g
Fine salt
5 g
MSG
1 g
Chopped scallion
5 g
Dry starch
10 g
Sichuan pepper salt
6 g
Tomato sauce
15 g
Cooked pork
200 g
Instructions
1
Step 1
Wash and drain the shrimp meat, place in a bowl with fine salt and mix well, then chop into a paste. Cut the cooked pork fat, chopped scallion, and water chestnuts into small dice and squeeze out the moisture. Chop the raw pork fat into a paste and add it to the bowl along with the Shaoxing wine, MSG, and fine salt. Add the egg white and mix well, then incorporate the dry starch. Stir vigorously until the mixture becomes a cohesive shrimp paste.
2
Step 2
Heat a wok over high heat to about 40% hot (approximately 120°C / 250°F). Squeeze the shrimp paste by hand into roughly 20 balls about 3 cm in diameter, dropping each into the wok while continuously turning them with a spoon. Fry until the shrimp balls form a shell and turn white, then remove and arrange on a plate. Serve with tomato sauce and Sichuan pepper salt on the side for dipping.
