Rinse eggs under running water; Dry them with kitchen paper; Break them over a mixing bowl; Whisk the egg solution with a flat whisk.
Put fish paste in a big mixing bowl; Add seasonings; Stir it clockwise until sticky (about 10 minutes); Gradually stir in the egg solution clockwise; Stir it clockwise for 20 minutes; Cover the bowl with cling film wrap; Chill it in the fridge for 1 hour; Take the bowl out of the fridge; Discard the cling film wrap; Stir it clockwise again for 1 minute.
Pour 4 cups of oil into a tempura pan; Bring it to the boil over a high heat.
Pour the remaining oil into a small bowl.
Dip a metal soup spoon into the oil in the small bowl, and then spoon the fish mixture over the boiling oil carefully; Deep-fry 2 to 3 fishballs, at a time, over a high heat till it is golden-brown and floating; Set the cooked fishball on the special rack with a wire skimmer to drain (repeat this step till the fish mixture is used up).
Arrange the fishballs on kitchen paper and gently pat-dry them with another piece of kitchen paper; Arrange them on a serving plate; Ready to serve.