300g shelled shrimps, 75g ground pork, 3 lettuce leaves, 1 cup of breadcrumbs, 4 cups of oil.
SEASONINGS:
(1) 1 egg white, some lemon juice, 1/2t salt, some ground white pepper.
(2) 3T ketchup.
PREPARATION :
1. Rinse ground pork.
2. Devein shelled shrimps with toothpicks; Rinse and pat dry; Chop finely; Mix with ground pork; Add seasoning (1); Mix well by stirring clockwise; Slap the mixture hard to the table at least 10 times to make the mixture to be fluffy but not too loose; Shape the mixture into balls; Coat each ball with a layer of breadcrumbs evenly.
3. Rinse lettuce leaves; Drain and arrange to a serving plate.
4. Add 4 cups of oil to a wok; Bring to the boil over a high heat; Turn to a low heat; Roll each shrimp ball before slowly sliding in the oil; Deep-fry over a low heat till floating; Remove; Bring the oil to the boil over a high heat again; Return the shrimp balls to the wok; Deep-fry briefly so as to drain the extra fat; Remove and pat dry.
5. Arrange the shrimps balls on the plate with lettuce; Serve with seasoning (2).
