8 tomatoes (round & hard)
2/3 lb. ground pork or beef
3 oz. sm. shrimp
1 tbsp. chopped water chestnuts
1 tbsp. wine
1 tbsp. salt
1 tsp. ground pepper
2 tbsp. soup stock
1/2 c. oil
2 tbsp. sugar
3 tbsp. soy sauce
1/2 c. water

1. Chop the shrimp and ground pork finely and put into a bowl. Add chopped water chestnuts, 1 tablespoon of wine, 1 tablespoon of salt, 1 tablespoon of soy sauce, 2 tablespoons of soup stock and 1 teaspoon black pepper; mix well.

2. Blanch the tomatoes. Cut each tomato through its center to form semispheres. Scoop out the seeds and pulp with a spoon. Sprinkle a little cornstarch on the inside of the semisphere. Then put the pork and shrimp mixture into it. Level the filling to the top of the semisphere.

3. Heat 1/2 cup of oil in a frying pan and place the filled tomatoes meat side down into it and fry until the meat side becomes brown. Remove and arrange in a bowl, meat side down. Add 2 tablespoons of sugar, 2 tablespoons of soy sauce and 1/2 cup of water and mix onto the tomatoes. Place them in a boiling steamer for 20 minutes.

4. Pour the liquid from the steamed tomatoes bowl into a small saucepan. Make a paste by mixing 2 tablespoons of cornstarch with 1 tablespoon of water. Stir into liquid and cook until thickened. Arrange tomato balls on a serving plate and pour sauce over it and serve hot.