Shrimp 100 g (3 oz.)
Onion 1/6 bulb
Green beans 6 pods
Salt a dash
White fish (paste) 100 g (3 oz.)
Cooking oil as needed
Shrimp crackers 6
Curry powder 1 Tbsp
Egg white from 1 egg
Starch 1 Tbsp
Del Monte tomato ketchup 1 Tbsp
Duo Ban Jiang (Chinese chili bean paste) as desired
Soy Sauce 1 tsp
Water 2 tsp
Remove the shells and tails from the shrimp. Then devein and hit them with the side of a knife or cleaver.
Chop the onion, then quickly boil the green beans in salted water and finely chop them.
Put the white fish paste in a bowl, mix with the shrimp (1), and season with (A). Add the vegetables (2) and stir together well.
Fry the shrimp crackers in moderately heated oil.
Next, use a spoon to put balls of (3) into the oil, and fry until they become golden brown and are cooked through.
Mix (B) together to make the sauce. Place the shrimp crackers and deep-fried shrimp cakes on a plate and serve with the sauce.