1. First, head off the fresh Bai Mudan shrimp and take out the tail of the shrimp for later use. Wash the shrimp, pick out the shrimp line and chop it into shrimp paste. The finer the better, the better if there is a shredder at home.

2. Add egg white, cooking wine, salt, chicken powder and raw powder for pickling, and then stir vigorously until it is thick.

3. Make the dough into shrimp balls and wrap them with bread crumbs and coconut powder for later use.

4. Put oil in the pot and heat it to 60%. Put the shrimp balls in the pot while they are hot, fish them out and turn them golden brown, and then fish them out.

Just sprinkle a little black pepper and a delicious shrimp ball on the plate.