1, shrimp four taels (preferably with fresh shrimp), two slices of sliced bread, bread crumbs, two tablespoons of ketchup, eggs, two tablespoons of cornstarch, two tablespoons of cooking wine, salt to taste. Remove the sandy threads from the shrimp and wash them, then chop them into puree.

2. Remove the sides of the sliced bread and cut into small cubes.

3, egg whisked into a bowl.

4, in the shrimp puree add one-third of the egg, cornstarch, cooking wine, salt, in one direction and beat vigorously until used.

5, with a stainless steel spoon, shrimp paste one by one into balls, and then wrapped in croutons into shrimp ball blanks.

6, the pot of oil to 40% of the heat, while making shrimp balls into the oil with a low flame deep frying.

7, in the same way to make a few coated with breadcrumbs.

8, fry until crispy, fish out and drain the oil, plate, drizzle with ketchup can be served.