Crispy Shrimp Balls with Sweet and Sour Sauce

      Main Course


      500g shrimp tail
      110g fresh ginger
      2 green onions
      8 cooked chestnuts
      2 eggs whites
      10 ml sherry
      25g cornstarch
      Salt.
      55 ml ketchup
      25g sugar
      25g cornflour

      1. Mix ginger, onions, chestnuts and shrimps and mix with the sherry, egg whites and cornstarch. Season with salt.

      2. Form into small balls.

      3. Coat them with bread crumbs and deep fry.

      4. Drain and serve.

      5. Sweet and sour sauce: Combine all ingredients in a saucepan. Bring to a boil while stirring.

      6. Serve hot.

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