Golden Shrimp Balls
|Pork fat||2 Ounce|
|Rice wine/Dry sherry||1 Teaspoon|
|Sesame oil||1 Teaspoon|
|Breadcrumbs||1 Cup (16 tbs)|
|Oil||6 Cup (96 tbs) (For Deep Frying)|
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Flatten each shrimp with the broad side of a cleaver to make chopping easier.
Finely chop shrimp and pork fat with a cleaver.
Combine chopped pork fat and shrimp.
Chop mixture to a fine paste.
Using a spoon or your hands, thoroughly mix shrimp paste with salt, wine, sesame oil, cornstarch and egg white.
Roll mixture in the palms of your hands into 1-inch balls.
Put breadcrumbs in a shallow dish.
Roll shrimp balls in breadcrumbs to coat thoroughly.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower shrimp balls into hot oil with a slotted metal spoon.
Deep-fry 4 or 5 at a time until golden, about 3 minutes.
Remove from oil with slotted spoon.
Drain on paper towels.
Repeat with remaining shrimp balls.