Crispy Shrimp Balls with Sweet and Sour Sauce

• 500g shrimp tail
• 110g fresh ginger
• 2 green onions
• 8 cooked chestnuts
• 2 eggs whites
• 10 ml sherry
• 25g cornstarch
• Salt.
• Sweet and sour sauce: 100 ml pineapple juice
• 55 ml wine vinegar
• 55 ml ketchup
• 25g sugar
• 25g cornflour.

Mix ginger, onions, chestnuts and shrimps and mix with the sherry, egg whites and cornstarch. Season with salt.

Form into small balls.

Coat them with bread crumbs and deep fry.

Drain and serve.

Sweet and sour sauce: Combine all ingredients in a saucepan. Bring to a boil while stirring.

Serve hot.