Shrimp Balls

For the shrimp balls, chop shrimp, pancetta and water chestnuts. Mix well in a bowl with eggs, Szechuan pepper, salt, rice wine and cornflour and form small, compact balls from the mixture. If the balls are not firm enough, add some more starch flour. Heat plenty of oil in a wok (or cast iron skillet) and quickly float the shrimp balls over high heat until they are nice and golden. Meanwhile, swirl the pan constantly so the shrimp balls don’t stick to the bottom of the pan. Lift out and drain well before serving. Garnish with cilantro greens.

Preparation Tip:

Garnish recommendation: Dipping sauce of chili and soy sauce

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