Shrimp Balls in Tomato Sauce Materials: 50g clean shrimps 75g fat pork mince 2 egg whites 50g tomato ketchup 1g minced ginger 10g soup-stock Shaoxing rice wine 85g sugar 100g soup stock Preparations: Mash the shrimps and fat pork mince together, add egg white and corn starch, mix well. Make the mixture into eight balls. Drop them into oil and deep-fry until they swell, then drain off the oil. Fry some minced ginger quickly in a wok in hot oil, pour in tomato ketchup and saute out red oil, add condiments and cornstarch solution, drop in the shrimp balls and roll them in the sauce.