Using a very
sharp paring knife, thinly shred the won ton wrappers. Peel the shrimps,
leaving the tails intact. Discard the heads. Using the tip of a small
sharp knife, pull out the dark vein. Cut a shallow incision along the
inside of the shrimp. Combine the shrimp meat, spring onions and pork fat
on a chopping board. Using a large sharp knife, chop the mixture until
very smooth. (Alternatively, roughly chop in a food processor). Place the
mixture in a bowl and add the egg white, 3 tsp of the cornflour, salt and
pepper and mix together very well with your fingertips.
Using a knife,
spread about 1 tbsp of the shrimp mixture along each shrimp, pressing as
much mixture as possible into the pocket. With wet hands, press any
remaining mixture around the shrimp. Coat each shrimp in the remaining
cornflour, lightly dip in egg, then loosely sprinkle with won ton shreds.
Heat 3-4cm oil in a wok or pan, add the shrimps in batches and cook for 4
minutes or until golden brown. Drain on paper towels and serve
Note : The
shrimps can be cleaned and filled with stuffing up to a day in advance.
Store in the refrigerator. Coat the shrimps with shredded won ton just
before frying. Pork fat is available in the refrigerator section of Asian