Ingredient
200g fresh shrimp
80g fat pork (diced)
100g water chestnut (peeled)
20g flour
1 egg white
Seasoning
1/4 tsp salt
1/4 tsp sugar
1/2 tsp fish sauce
Pepper to taste
Method
Shell and devein shrimps. Rinse and wipe dry. Put shrimps into blender and blend with water chestnut to paste form.
Mix shrimp paste with diced pork. Sift in flour. Mix well.
Add egg white and seasoning to prawn paste. Mix well. Throw it on table a few times.Chill in fridge for about 30 minutes.
Wet hands with some water and roll prawn paste into shape of balls. Put them into hot oil and deep fry over low heat till golden. Dish up.
