My family loves to eat in different chinese restaurants. my passion is cooking and collecting cookbooks. so everytime i come across a yummy dish, i try to experiment on it at home and eventually will come up with a delicious version of mine.
Peel, devein, chop finely and mash the shrimps with a meat mallet (the finer the better).
add beer, ginger juice, fine salt, egg white and cornstarch to the mashed shrimps. mix thoroughly.
arrange the breadcrumbs on a plate. form the shrimp mixture into 12 balls then coat with breadcrumbs.
in a frying pan, add oil. deep fry the shrimp balls over medium heat for 3 minutes or until golden brown. (you can adjust the heat during frying; the breadcrumbs will fall off if the heat is too low and will burn if too high).
drain on paper towels. serve hot with dipping sauce.