450 grams (0.99 lb) shelled shrimps
50 grasm (0.11 lb) shite sesame seeds
2 egg whites
5 grams (1 tsp) cooking wine
1 gram (1/4 tsp) MSG
10 grams (1 1/2 tbsp) dry cornstarch
350 grams (1 2/5 cups) oil only 150 g or 11 tbsp to be consumed)
3 grams (1/2 tsp) salt
1. Wash the shrimps clean and drain off the water. Add hte salt, 1 egg white and cornstarch for later use.
2. Chop the coasted shrimps into paste and place in a bowl. Add the cooking wine, MSG and 1 egg white and stir well in one direction till substance becomews sticky. Shape into balls 2.5 cm (1 inch) in diameter.
3. Dust the shrimp balls with previously washed and dried sesame seeds.
4. Heat the oil to 110-135ºC (230-275ºF) and deep-fry the shrimp balls until they are golden in color. Take out and put on a serving plate.
Features: Golden colored.
Taste: Crispy outside and tender inside.