OMG, my attention was just called by my classmate, Marissa! The shrimp balls had pork fat and we ate it on Holy Friday!
350 grams fresh shrimps, shelled and chopped finely
6 pcs. water chestnuts, chopped finely
50 grams pork fat, chopped finely
1 t. salt
1/2 t. sugar
1 t. cornstarch
1 egg white
2 cups cubed bread (which has been air dried for several hours)
Add salt and sugar to the shrimps. Sprinkle with cornstarch and stir vigorously for 1 minute. Stir in the water chestnuts. Add the egg white and stir again vigorously. Refrigerate for at least 30 minutes or better yet overnight in the chiller, covered. Use a small scooper or melon ball scooper and roll into cubed bread. Heat oil to 180C over low fire for about 15 minutes. Deep fry and drain on paper towel.
Note: It is important that the oil is very hot but under low fire the whole time or else the bread will brown and the inside will be raw. You can pierce the balls with the tip of the sharp knife or metal skewer to insure inside is thoroughly cooked.
Serve with sweet and sour sauce.
Sweet and Sour Sauce
3/4 C. water
1 T. vinegar
2 T. banana ketchup (mafran)
2/3 C sugar
1 1/2 T cornstarch dissolved in 3 T. water
Boil all ingredient's except cornstarch mixture in a saucepan. When boiling, add cornstarch paste and stir with a wire whisk. When thick, turn off heat.