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Add a photoServings: 4
Ingredients
- 3/4 lb Baby shrimp
- 2 Tbsp. Lard, chilled & minced
- 1/2 tsp Salt
- 1/2 tsp Msg
- 1/2 tsp Black pepper
- 1/2 tsp Sesame oil
- 1 1/2 tsp Rice vinegar
- 1 Tbsp. Cornstarch
- 1 Tbsp. Flour
- 1 x Egg white
- 6 c. Vegetable oil Chinese chili paste
Directions
- Rinse & drain shrimp & dry w/ a clean tea towel or possibly paper towels. Place in a medium mixing bowl. Add in the lard & salt. W/ a knife or possibly sharp pastry cutter or possibly in a blender or possibly food processor, mash the 3 ingredients till a smooth paste is produced. Add in the remaining ingredients except the oil & chili paste. Blend thoroughly. Heat the oil to 375 in a wok. With your hands, make 1-inch balls out of the shrimp mix. Fry the shrimp balls in the warm oil till golden, approximately 3 min. Drain & serve with chili paste.
- THE WOK
- BEVERAGE: TSINGTAO
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