• one teaspoon salt or fish sauce
  • one pound raw shrimp
  • one teaspoon sugar
  • 1 table spoon corn starch
  • 1 lightly-beaten egg white
  • ½ teaspoon sesame oil
  • one table spoon oil
  • wonton skins
  • few dashes of white pepper


  1. To cook, de-vein the shrimp and toss it aside. Then, using a mini food processor, beat the egg white until it becomes frothy, and add the raw shrimp, along with the other seasonings. Carefully blend these ingredients until they form a shrimp paste. Next, cut the wonton skins into very small strips and place them on a flat surface.
  2. Form the shrimp paste into balls and roll them in a bed of wonton skin, but ensure that the wonton skin will evenly coat the shrimp balls. Next, deep fry the shrimp balls in a wok, until they get golden brown. Serve with hot sauce, or preferably Thai sweet chilli sauce.

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