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Fu Yung Shrimp Balls na ginisa ang ginilitang hipon sa creamy na egg-white batter, tinapos ng tinadtad na hamon.
Tanggalin ang ulo at balat ng hipon para makuha ang laman. Gilitan ang likod para magmukhang 'shrimp ball' at alisin ang bituka. Haluan ng 1 g asin, puting paminta, at cornstarch slurry; haluin nang mabuti at pabayaang mag-marinate.
Remove the heads and shells from the prawns to get the meat. Score the backs to form 'shrimp ball' shapes and devein. Mix in 1g of the salt, the white pepper, and the cornstarch slurry; rub to coat and let marinate.
Ibuhos ang gatas sa puti ng itlog, idagdag ang cornstarch, at haluin hanggang pino para makagawa ng creamy na halaman ng itlog. Timplahan ng 2 g asin.
Pour the milk into the egg whites, add the cornstarch, and whisk smooth to make a milky egg-white batter. Season with 2g of salt.
Magpainit ng mantika sa kawali. Ilagay ang nahurnong hipon at marahang haluin hanggang lumikot at maging kulay rosas; hanguin.
Heat oil in the wok. Slip in the marinated shrimp and stir gently until they curl and turn pink; remove from the wok.
Ibuhos ang creamy na puti ng itlog sa kawali. Sa katamtaman-bababang apoy, marahang itulak palibot.
Pour the milky egg-white batter into the wok. Over medium-low heat, push it around slowly.
Kapag nagsisimulang magbuo ang puti ng itlog, ibalik ang hipon sa kawali.
When the egg white begins to set, return the shrimp to the wok.
Haluin ng ilang ulit para mabalot ng puti ng itlog ang hipon. Iwilig ang tinadtad na hamon, patayin agad ang apoy, at haluin nang mabuti.
Toss a few times so the egg white coats the shrimp evenly. Sprinkle over the chopped ham, turn off the heat immediately, and fold through.
Ihain agad sa plato.
Transfer to a plate straight away and serve.
