1 lb. raw shrimp
3 oz. pork fat, ground
2 green onions
5 slices ginger
1 egg white
1 tbsp. salt
1 tbsp. wine
3 tbsp. water
3 tbsp. cornstarch (or flour)
8 c. oil
2 tbsp. flavored pepper salt

1. Clean and chop the shrimp and pork fat very fine. Put in a bowl and add salt and wine; mix well.

2. Crush the green onion and ginger with blade of knife. Put in a bowl and soak with 3 tablespoons of water about 10 minutes.

3. Add juice from step #2 to shrimp and pork mixture, 1 tablespoon at a time, mix well after about 10 minutes.

4. In another bowl beat egg white until dry and add to shrimp - pork mixture. Add cornstarch and mix well.

5. Heat oil in frying pan. Wet left hand, place 2 or 3 tablespoons of mixture in palm of left hand. Close fingers and allow an amount about the size of walnut to spurt from the top of the fist (making a ball). With right hand, using a wet spoon, remove the ball and drop it in hot oil. Separate the balls as they rise to the top and become crispy and golden. Keep oil at 240 degrees and fry 3 to 4 minutes.

6. Drain and remove to platter and serve.