INGREDIENTS:
- 750 g large shrimps, peeled, deveined, and finely chopped
- 1 cup canned water chestnuts, rinsed and chopped finely
- 3 tbsp pork fat, fresh, finely chopped, chilled
- 1 large egg white, beaten lightly
- 2 tbsp cornstarch
- 3 cups Japanese breadcrumbs
- 1 & 1/2 tbsp rice wine
- 1 tbsp ginger, grated
- 3 tbsp green onions, finely chopped
- 1 tbsp fine salt
- 1 tbsp salt
- Vegetable oil, for frying
- Sweet chili sauce (try homemade recipe), for dipping
HOW TO COOK:
- In a large bowl, mix the ingredients together (except for breadcrumbs) until well combined.
- Refrigerate the mixture for 20 minutes.
- Using wet hands, form mixture into balls and coat each with breadcrumbs.
- Place balls on a tray lined with wax paper.
- Heat the oil in a deep frying pan over medium-high heat
- Fry balls in batches for 5 minutes or until golden and just cooked through.
- Drain shrimp balls on paper towels.
- Serve with sweet chili sauce on the side. Enjoy!
IMAGE: howtofeedaloon.com
Also try: Crunchy Shrimp Chicharon
