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1 teaspoon pepper
1 cup Maya all-purpose flour
2 eggs, slightly beaten
1/3 cup finely chopped green onions
2 teaspoon finely chopped
Siling labuyo (optional)
Oil for frying
Sweet and Sour Sauce:
¼ cup vinegar
½ cup sugar
1 ½ tablespoons soy sauce
1/3 cup water
3 tablespoons oil
½ cup sliced carrots
½ cup diced red bell pepper
1 thumb-size ginger, cut into strips
¼ cup sliced sweet pickles
3 stalks leeks cut into 1 inch pieces
2 tablespoon cornstarch
Dissolved in
2 tablespoon water
1 tablespoon salt½ kilo fresh alamang
Wash and clean alamang. Drain very well then add the rest of the ingredients. Heat oil in a saucepan. Shape the shrimp mixture into balls then drop into the hot oil. Fry until brown.
Prepare Sauce:
combine vinegar, sugar, soy sauce, catsup and water. In a saucepan, heat oil and stir-fry vegetables for 2 minute. Pour in vinegar mixture. Boil for 1 minute then thicken with dissolved cornstarch. Season to taste. Serve with shrimp balls.
