Ingredients
- • 1/2 kilo fresh alamang
- • 1 tablespoon salt
- • 1 teaspoon pepper
- • 1 cup all-purpose flour
- • 2 eggs, slightly beaten
- • 1/3 cup finely chopped green onions
- • 2 teaspoons finely chopped siling labuyo (optional)
- • oil for frying
- • Sweet and Sour Sauce:
- • 1/4 cup vinegar
- • 1/2 cup sugar
- • 1 1/2 tablespoons soy sauce
- • 1/3 cup catsup
- • 1 cup water
- • 3 tablespoons oil
- • 1/2 cup sliced carrots
- • 1/2 cup diced carrots red bell pepper
- • 1 thumb-size ginger, cut into strips
- • 1/4 cups sliced sweet pickles
- • 3 stalks leeks, cut into 1 inch pieces
- • 2 tablespoons cornstarch dissolved in 2 tablespoons water
Instructions
- Wash and clean alamang. Drain very well then add the rest of the ingredients. Heat oil in a saucepan. Shape the shrimp mixture into balls then drop into the hot oil. Fry until brown.
- Prepare Sauce: Combine vinegar, sugar, soy sauce, catsup and water. In a saucepan, heat oil and stir-fry vegetables for 2 minutes. Pour in vinegar mixture. Boil for 1 minute then thicken with dissolved cornstarch. Season to taste. Serve with shrimp balls.
