1 slice of fresh white bread
2 soup spoons of chicken broth or water
1/2 pound of shrimp
1/4 cup of fresh bacon
1 tablespoon of salt
1/2 teaspoon of finely chopped ginger
1 egg yolk
1 egg white
3 tablespoons of soy oil
Salt and black pepper, to taste
Salt and black pepper, to taste
5 soup spoons of salt
1 soup spoon of dried red pepper flakes
1/2 teaspoon of coarsely ground black pepper
1 slice of fresh white bread
2 soup spoons of chicken broth or water
1/2 pound of shrimp
1/4 cup of fresh bacon
1 tablespoon of salt
1/2 teaspoon of finely chopped ginger
1 egg yolk
1 egg white
3 tablespoons of soy oil
Salt and black pepper, to taste
Salt and black pepper, to taste
5 soup spoons of salt
1 soup spoon of dried red pepper flakes
1/2 teaspoon of coarsely ground black pepper
Remove the bread crust and cut it into small pieces
Place the bread in a bowl and sprinkle with chicken broth or water
Remove the shells, dark veins from the shrimp, and wash them under running water
Dry them well with paper towels
Pound the shrimp together with the bacon until you get a paste
In a bowl, mix well the bread, shrimp mixture, salt, ginger, and egg yolk
Beat the egg white in snow and add it to the shrimp mixture
Heat 3 tablespoons of soy oil in a frying pan with a 30 cm diameter
Dip a spoon in cold water and shape it into small balls of shrimp paste, about the size of an almond
Fry 6-8 of them at a time for 2-3 minutes
Always moisten the spoon in cold water to prevent the dough from sticking
Place the fritters on a baking sheet lined with double-layered paper towels to drain
Serve hot with salt and black pepper, to taste
Serve 6-8 portions
Heat a small frying pan with a 15 cm diameter over high heat, add salt, dried red pepper flakes, and coarsely ground black pepper
Reduce the heat and cook, stirring constantly, for about 5 minutes or until the mixture slightly browns
Beware not to burn it
Mash the mixture well in a mortar and pass it through a sieve
Serve in a small bowl.
