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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