1 .10 prawns

2. Remove the head, shell and intestines from the shrimp, and go offline, leaving the last piece of shrimp shell. Add ginger slices, salt, soy sauce, black pepper and cooking wine, mix well and marinate for four hours.

3. Heat the remaining rice in the egg steamer.

Prepare egg mixture and bread crumbs.

5. Put the hot rice in the plastic wrap, and adjust the seasoning with salt, pepper and cumin powder according to your favorite taste.

6. Sprinkle the seasoning on the rice and put a shrimp on the rice. Wrap the rice with plastic wrap. Don't put too much. Just wrap the shrimp.

7. Roll the wrapped shrimp in the egg liquid first. My rice is only breaded enough for six shrimps.

8. Pour the oil into the pot, insert the chopsticks into the oil, and when there are small bubbles, go down and fry the shrimp balls until golden brown.

9. Serve with ketchup.