Shrimp Balls In Lemon Sauce

Shrimp features prominently in Cantonese cuisine, which is famous for her seafood dishes. Minced shrimp (it's called Bai Hua/百花 in Cantonese cuisine) are often used to fill the mushrooms, bell peppers, tofu, crab shells and ect etc.

Shrimp Mixture	Sauce
200 g Shrimp, shelled and devined 1/3 tsp Salt 1/4 tsp Ginger paste Salt and white pepper powder 1 tsp Sugar 1 Egg white 2 tsp Cornstarch 1 tsp Sesame oil Cornstarch for coating Frying oil	1 Lemon 50 ml Stock 5 g White vinegar 10 g Sugar 5 g Sherry, medium-dry 1/4 tsp Salt 1/4 tsp Light soya sauce 1 tsp Cornstarch 1 tsp Water

1. Remove the shell of the shrimps. Devine and rub them briefly with salt. Rinse and pat the shrimps dry with the kitchen paper. Finely chop the shrimps. Place them in a bowl together with ginger paste, salt and pepper, sugar and egg white. Stir in one direction until the mixture is blended, smooth and elastic.
2. Shape the shrimp paste into 8 balls and lightly coat with cornstarch. Squeeze half lemon into juice, and decorate the edge of a serving plate with the remaining half lemon slices. Mix all the ingredients for the sauce in a small bowl.
   
3. Heat some oil in a pan on high heat until very hot. Carefully lower the shrimp balls into the pan and fry until they are lightly golden. Remove and drain with kitchen paper. Leave a bit of oil in the pan and add in prepared sauce. Cook until the mixture thickens, return the shrimp balls to the pan. Once the shrimp balls are evenly coated with the sauce, transfer them to a serving dish. Garnish as desired.