Rinse & drain shrimp & dry w/ a clean tea towel or paper towels. Place in a medium mixing bowl. Add the lard & salt. W/ a knife or sharp pastry cutter or in a blender or food processor, mash the 3 ingredients until a smooth paste is produced. Add the remaining ingredients except the oil & chili paste. Blend thoroughly. Heat the oil to 375 in a wok. With your hands, make 1-inch balls out of the shrimp mixture. Fry the shrimp balls in the hot oil until golden brown, approximately 3 minutes. Drain & serve with chili paste. THE WOK COLUMBUS ST., SEATTLE BEVERAGE: TSINGTAO From the
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1981 (97%)|
|Amt Per Serving||% DV|
|Total Fat 220.1g||293 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 138.4g|
|Polyunsanturated Fat 62.2g|
|Cholesterol 127.7mg||39 %|
|Sodium 139.1mg||5 %|
|Potassium 184.6mg||5 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.9g|
|Protein 18.3g||26 %|
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Calories per serving: 2040
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