RECIPE

1. Using a blender, blend the shrimps into paste.
   Add fine salt and blend for another 1 minute
2. Add cuttlefish paste, ground pork fat to the mix and blend for additional 5 minutes
3. Add wheat starch, potato starch to the mix and blend for another 2 minutes
4. Roll the paste into balls (90g per portion)

Ingredients

Shrimps 2kg
Cuttlefish Paste 450g
Ground Pork Fat (Pork Lard) 150g

Seasonings

Fine Salt 20g
Wheat Starch 30g
Potato Starch 40g