• 2/3 lb. fresh shelled shrimp
• 1/3 lb. white-fleshed fish
• 2 oz. fresh ground pork fat
• 2 green onion pieces, each 2-inch long
• 1 small piece fresh ginger
• 1/4 tsp. salt
• 1 tsp. sake or Chinese rice wine
• 1/2 beaten egg white
• 2 Tbs. cornstarch
• Sezhuan pepper salt
• 1 cup oil for deep frying

• Remove black veins of the shrimps.   On a cutting board, mash shrimp with the side of a knife. Then pound thorougly with the blunt edge of the knife to obtain minced shrimp meat.  Mince white-fleshed fish meat the same way (be sure to remove all small bones and skin beforehand).  Combine all meat and mince finely.
• Add ground pork fat to the minced meat and mix well.
• Crush green onions and ginger with the blunt edge of the knife.  Soak in 3 Tbs. of water for 5 minutes.  Strain and reserve the water.
• In a bowl, put minced meat mixture. Add flavored water.  Season with salt and rice wine.  Mix well with your hand until the mixture becomes very pasty.  Add egg white and cornstarch and stir again.
• Heat frying oil over medium high temperature.
• Pick up about 3 Tbs. of minced mixture and form a fist with you hand.  Squeeze lightly so mixture comes out of the hole between thumb and pointing finger to form a ball of 1½-inch diameter.  Scoop up with a wet soup spoon and let the ball slide gently into the oil.  Complete this process as swiftly as possible.
• Deep-fry shrimp balls for 3 minutes.   Fish them out of the oil, place them on a plate and serve hot with Sezhuan pepper salt.

Make 10-12 balls.