750 g large shrimps, peeled, deveined, and finely chopped
1 cup canned water chestnuts, rinsed and chopped finely
3 tbsp pork fat, fresh, finely chopped, chilled
1 large egg white, beaten lightly
2 tbsp cornstarch
3 cups Japanese breadcrumbs
1 & 1/2 tbsp rice wine
1 tbsp ginger, grated
3 tbsp green onions, finely chopped
1 tbsp fine salt
1 tbsp salt
Vegetable oil, for frying
Sweet chili sauce (try homemade recipe), for dipping
HOW TO COOK:
In a large bowl, mix the ingredients together (except for breadcrumbs) until well combined.
Refrigerate the mixture for 20 minutes.
Using wet hands, form mixture into balls and coat each with breadcrumbs.
Place balls on a tray lined with wax paper.
Heat the oil in a deep frying pan over medium-high heat
Fry balls in batches for 5 minutes or until golden and just cooked through.
Drain shrimp balls on paper towels.
Serve with sweet chili sauce on the side. Enjoy!