Deep-Fried Shrimp Balls with Crumbs

Name: Deep-Fried Shrimp Balls with Crumbs (Ts’ui p’i hsia ch’iu)
Cuisine: Chinese
Ingredients: 1 tablespoon green onions (chopped); ½ teaspoon ginger (chopped); 2-½ oz. pork fat (ground); 2-½ oz. pork fat (ground); 2 tablespoons cornstarch; 1 egg white; ½ teaspoon salt; ½ tablespoon wine; 1 tablespoon catsup; 1 teaspoon flavored pepper corn; 8 cups oil; 10 oz. shrimp (without shell)

Ts’ui p’i hsia ch’iu

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

10 oz. shrimp (without shell)
2-½ oz. pork fat (ground)

Asia
Taiwan
Starter

Method

Smash shrimp until very fine, then add ground pork fat, and chop them for a while with a knife. Place in large bowl.
Add ginger, green onions, wine, salt, egg white and cornstarch, mix well until thick.
Remove crust from toast, and cut into very small cubes, roughly the size of rice.
Use shrimp mixture to make walnut-sized balls. Coat with #