320g nabalatang hipon
40g taba ng baboy
40g water chestnut
1 puti ng itlog ng pato
tamang dami ng Japanese breadcrumbs
tamang dami ng tangerine sauce

1. Hugasan at linisan ang hipon, patiktikan at i-freezer. Hiwain ng pakuwadrado ang taba ng baboy at water chestnut.
2. Tadtarin ang hipon sa likod ng kutsilyo hanggang ang laman ay lumagkit, ihalo ang puti ng itlog at konting asin. Huluing mabuti. Panghuli, ihalo ang nahiwang taba ng baboy at water chestnut.
3. Ihugis ang hipon katulad ng biscuit, igulong sa breadcrumbs at iprito sa mainit na mantika hanggang magkulay brown. Ihain ng mainit na may tangerine sauce.

1. Wash and devein the prawns, pat dry and freeze them. Dice the pork fat and the water chestnut.
2. Smash the prawn with the back of knife until the meat is sticky, then add in the egg white and a little salt, stir until the shrimp paste is springy. Lastly stir in the chopped pork fat and water chestnut.
3. Shape the shrimp paste as a biscuit, coat it with breadcrumbs and deep fry it in hot oil until golden brown. Serve hot with tangerine sauce.