50g clean shrimps
75g fat pork mince
2 egg whites
50g tomato ketchup
1g minced ginger
Shaoxing rice wine
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.