Shrimp Balls in Tomato Sauce
50g clean shrimps
75g fat pork mince
2 egg whites
50g tomato ketchup
1g minced ginger
Shaoxing rice wine
100g soup stock
- Mash the shrimps and fat pork mince together, add egg white and corn starch, mix well.
- Make the mixture into eight balls.
- Drop them into oil and deep-fry until they swell, then drain off the oil.
- Fry some minced ginger quickly in a wok in hot oil, pour in tomato ketchup and saute out red oil, add condiments and cornstarch solution, drop in the shrimp balls and roll them in the sauce.