Fried Shrimp Balls
Finely chop the shrimp and mix with diced fatty pork, diced water chestnuts, and seasonings. Shape into balls and deep-fry until golden.
Ingredients
shrimp (shelled, deveined, washed, pounded and chopped)
750 g
fatty pork (diced)
100 g
water chestnuts (peeled and diced)
10
egg white (beaten)
1
chopped scallions
to taste
cornstarch
to taste
wine
to taste
sugar
to taste
lard
to taste
salt
to taste
Instructions
1
Prepare the ingredients
Peel the shrimp, remove the dark vein, and rinse the shrimp meat with lightly salted warm water. Pat dry, then use the flat side of a knife to pound the shrimp, followed by the tip of the knife to chop it finely. Dice the fatty pork. Wash the water chestnuts, peel them, and cut into small dice.
2
Mix and bind
Beat the egg white until loosened. Add the cornstarch, wine, lard, and salt to the shrimp and mix until well combined. Stir in the chopped scallions and diced fatty pork, then fold in the diced water chestnuts.
3
Deep-fry
Using a small spoon, shape the mixture into shrimp balls and lower them into hot oil. Fry until golden brown, then drain and serve.
