1. Chop shrimp into fine paste, or use food processor. 2. Beat egg whites until foamy, then add the bacon and beat 2 minutes more. Add shrimp paste, tapioca starch, 1 teaspoons salt, white pepper, and wine. Squeeze ginger in garlic press, pouring juice into mixture. Mix all ingredients well. 3. Heat a wok until very hot. Add 2 cups peanut oil and lower heat to medium. 4. Dip a measuring tablespoon in cold water, then use it to spoon mixture into a ball (cold water helps prevent sticking). 5. Drop ball carefully into hot oil. Fry each ball about 2 minutes or until they float and become fluffy, turning balls to cook evenly. Do not overcook. 6. Drain on paper-toweling. 7. Serve with Peppercorn-salt dip, made by mixing 1/4 cup coarse salt with 2 tablespoons Szechuan peppercorns. ---------------------------------------------------------------------------
Nutrition
Ingredients
