INGREDIENTS:
1/2 kilo shrimp, shelled and finely chopped
1/4 kilo pork fat, finely chopped
6 tablespoons flour
1 pack 6 grams AJI-SHIO GARLIC SEASONING MIX
1 pack 6 grams AJI-SHIO PEPPER SEASONING MIX
1/4 teaspoon AJI-NO-MOTO UMAMI SUPER SEASONING
2 beaten eggs
1/4 cup diced cheese
1/2 cup bihon, cut into 1/4 inch lengths
DIRECTIONS:
1. Combine shrimps, pork fat, flour, eggs, AJI-SHIO GARLIC SEASONING MIX, AJI-SHIO PEPPER SEASONING MIX and AJI-NO-MOTO UMAMI SUPER SEASONING.
2. Coat cheese with shrimp mixture and shape into balls.
3. Put noodles in a dry plate and roll each shrimp balls until completely coated.
4. Deep fry in hot oil for 3-5 minutes until golden brown.
5. Drain on paper towels.
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