Materials:
50g clean shrimps
75g fat pork mince
2 egg whites
50g tomato ketchup
1g minced ginger
10g soup-stock
Shaoxing rice wine
85g sugar
100g soup stock
Preparations:
Mash the shrimps and fat pork mince together, add egg white and corn starch, mix well.
Make the mixture into eight balls.
Drop them into oil and deep-fry until they swell, then drain off the oil.
Fry some minced ginger quickly in a wok in hot oil, pour in tomato ketchup and saute out red oil, add condiments and cornstarch solution, drop in the shrimp balls and roll them in the sauce. |
