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Shrimp Balls in Tomato Sauce

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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

  • 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.

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