Ingredients
400 g (about 14 oz) peeled white shrimp, 200 g (about 7 oz) lettuce, 100 g (about 3.5 oz) pork fatback, 50 g (about 1.75 oz) peeled water chestnuts, 3 eggs.
Seasonings
60 g cooked lard, 30 g each of cooking wine, wet starch, and salt, 50 g each of sugar and vinegar, 10 g MSG, 25 g scallion, 20 g ginger.
Instructions
1. First, thoroughly wash the cleaned white shrimp, add pork fat, and chop together until finely minced into a smooth paste.
2. Wash and finely chop the peeled water chestnuts by smashing them with the flat side of a knife, then combine with the finely minced shrimp. Add cooking wine, salt, and MSG, along with the cold broth infused with scallion and ginger and egg white, stirring everything together into a shrimp paste. Using your hands, shape the paste into small balls, then flatten each into a small round patty.
3. Pour rendered lard into a wok and heat over low flame to 30-40% hot, then gently place the shrimp patties in and cook them through without browning, turning frequently to prevent overcooking.
4. After pan-frying, place on a plate and garnish with lettuce leaves on the side. Serve with a small dish of shredded ginger, sugar, and vinegar.