Crispy Shrimp Balls

Using a food processor, beat egg white until frothy. Add shrimp, oil or pork fat, cornstarch, and
seasonings. Blend until a sticky paste forms. (If you don’t have a food processor, chop the shrimp and pork fat finely, then add beaten egg white, cornstarch, and seasonings.)

 Wet your hands. Form mixture into 11/2-inch balls and roll in Japanese breadcrumbs. Make sure the shrimp balls are evenly coated in breadcrumbs.

 Deep-fry shrimp balls in a deep-fryer or wok until they turn golden brown. Transfer to a plate and serve hot with sweet chili sauce.