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Method:
Add about ½ teaspoon of salt to clean
the shrimps. Rinse and drain the shrimps to very dry. Chop
the shrimps and pork fat to very fine. Place in a bowl.
Crush the scallions and ginger, soak with 5 tablespoons of water for
about 10 minutes. Mix the shrimps with salt and juice from the
crushed scallions and ginger (about 3-4 tablespoons), one tablespoon
at a time, mix well after each adding. Add beaten egg white to
shrimp mixture. Add cornstarch and mix well again. Heat 6
cups of oil in a frying pan to 160°C. Make shrimp balls, remove
to oil with a wet spoon. Fry until shrimp balls become golden
and all float up, continue to deep-fry over high heat until done.
Drain and remove to a platter, serve immediately with brown pepper
corn salt. You may use a food processor to make shrimp paste.
Keeping the shrimp mixture in the refrigerator for 1-2 hours will help
the process of making the shrimp balls.
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