Ingredients 4 garlic cloves, chopped 2 lbs. shrimp, cleaned and peeled 1/2 tsp. salt pinch of pepper 2 tsp. sugar 1 egg ½ cup ground pork 2 tbsp. roasted rice, ground 2 cups panko breadcrumbs canola oil for frying Lee Kum Kee Plum Sauce

Method
Preheat oil to 350 degrees in a medium skillet about 4” deep.

Process shrimp and garlic into a very rough paste. Add sugar, egg, salt, pepper, pork, and ground rice. Process until thoroughly combined. Remove from processor bowl and let chill for about 1 hour.

Transfer panko into a medium bowl.

With lightly oiled hands, take about 2 to 3 tablespoons of the shrimp mixture and form into oval balls. Transfer the ball into the bowl of panko. Press each ball into a flat disc into the panko; make sure to coat both sides. Tap off any excess panko and prepare to fry.

Fry in small batches about 2 minutes on each side until golden brown. Allow to drain on a rack or paper towels. They can be kept warm in a 250 oven until ready to serve.

Serve with Lee Kum Kee plum sauce.