Ingredients
2 egg whites
85 g ground pork fat (lard)
500 g shrimp, peeled & deveined
1 tbsp Shaoxing rice wine
1 tbsp tapioca starch (or cornflour)
1 tsp SIDS SALT & PEPPER
1 cm piece of ginger
2 cups of peanut oil, for frying
Directions
Chop the shrimp into a smooth paste.
Beat the egg whites until foamy, then combine with the ground pork fat. Add the shrimp paste, rice wine, tapioca starch, SIDS SALT & PEPPER. Squeeze the juice from the ginger with a garlic press and add to the shrimp mixture then combine well.
Heat the oil in a wok over medium heat. Form the shrimp mixture into 12 balls about the size of a walnut in the palm of your hand. Using a wire spoon or ladle, lower the shrimp balls into the hot oil. Fry the shrimp balls in batches for about 2 minutes, until they float and become a fluffy golden brown. Drain on a paper lined plate.
Serve with soy sauce and chilli garlic oil for dipping.
