Ingredients:

  • 1 lbs (500 g) Large Raw Shrimp (Prawns), peeled, deveined, tails removed
  • 2 Tbsp (30 g) Unrendered Pork Fat (or Lard), finely diced
  • 1 large Egg White
  • 2 Tbsp (30 g) Tapioca Starch
  • 1 tsp (5 g) Granulated Sugar
  • 1 tsp (5 g) Fine Sea Salt
  • 1/4 tsp (1 g) White Pepper
  • 1 tsp (5 ml) Toasted Sesame Oil
  • 1 tsp (5 ml) Shaoxing Rice Wine (Optional)
  • 1 tsp (5 g) Fresh Ginger, finely grated or minced
  • 1/4 cup (50 g) Water Chestnuts (Canned or Fresh), rinsed and finely diced
  • 1 stalk Spring Onions (Scallions), white and light green parts only, finely sliced
  • 4 cups (1 Litre) Neutral Cooking Oil (for deep frying)

Instructions:

  1. Pat Dry: Ensure the shrimp are thoroughly patted dry with kitchen paper. Excess water is the enemy of texture.
  2. Process the Shrimp: Place three-quarters of the shrimp, the pork fat, egg white, tapioca starch, and seasoning (salt, sugar, pepper) into the food processor. Pulse only 5–6 times until a coarse paste forms—do not over-process into liquid mush.
  3. Dice the Remaining Shrimp: Finely dice the remaining one-quarter of the shrimp by hand. This adds texture and visual appeal to the finished ball.
  4. Combine & Slap: Transfer the coarse paste and the diced shrimp to a large bowl. Add the ginger, spring onion, water chestnuts, sesame oil, and Shaoxing wine (if using).
  5. Develop the Bounce (The Workout): Aggressively stir the mixture in one direction for 2–3 minutes until the mixture stiffens and becomes sticky and elastic. Cover the bowl tightly and refrigerate for at least 30 minutes to firm the mixture.
  6. Heat the Oil: Pour the neutral oil into a heavy pot. Attach a thermometer and heat the oil slowly to 300°F (150°C) for the initial cook.
  7. Shape the Balls: Using two small oiled spoons, scoop and gently roll the chilled paste into 1.5-inch (4 cm) balls. Place them gently onto a tray lined with parchment paper.
  8. First Fry (Cooking): Gently drop the balls into the 300°F (150°C) oil, working in batches of 4–6. Fry for 4–5 minutes, turning occasionally, until they are cooked through and pale golden. Remove and drain on a wire rack.
  9. Second Fry (Crisping): Once all balls are cooked, increase the oil temperature to 375°F (190°C). Return the shrimp balls to the hot oil for 60–90 seconds until they turn deep golden brown and beautifully crisp.
  10. Drain and Season: Remove immediately and drain on a fresh wire rack. Sprinkle lightly with a pinch of salt while hot. Serve straight away with Sweet Chilli Sauce or chilli oil.