| 1 |
The bread is best if left out for 2 or 3 hours. Dice into small cubes, about 1/4 inch square. |
| 2 |
Chop fine or mince the water chestnuts. |
| 3 |
Chop fine or mince the fatback. Put into a large, deep bowl. |
| 4 |
Shell and devein the prawns. |
| 5 |
Crush the prawns with the flat side of a cleaver and then chop about 100 times. Alternatively, coarsely mince. Transfer to the bowl with the pork. |
| 6 |
PREPARE THE MARINADE: Add the salt and sugar to the prawns. Sprinkle with the cornstarch and stir vigorously for 1 minute. |
| 7 |
Stir in the water chestnuts. |
| 8 |
Add the egg white and stir again vigorously for 1 or 2 more minutes. This gives the paste a firm, elastic texture. |
| 9 |
Refrigerate for about 30 minutes. The paste can be prepared well ahead of time and left, covered, in the refrigerator until ready for use. |
| 10 |
Spread the bread cubes on a clean pan. |
| 11 |
Roll about 1 tablespoon of the paste between your palms into a ball. Then roll it on the bread cubes until more or less covered. Set aside. Repeat until the paste is used up. |
| 12 |
Half fill a wok or a deep fryer with oil. Heat to a temperature of 350 F, or until a cube of stale bread browns in 60 seconds. Add the balls, 8 or 10 at a time or as many as can float freely, and deep-fry for 2 or 3 minutes, or until the bread cubes are golden in color. The paste should be cooked by now. Remove with a hand strainer or perforated spoon and drain on paper towels. Transfer to a warm serving plate and serve immediately. |