Shrimp Meatballs

Salt the shrimp meat, place it on a cutting board, and chop it into small pieces the size of a grain of rice.

Transfer to a plate, add beaten egg, starch, monosodium glutamate, and mix well.

In a deep skillet, heat vegetable oil to 140 degrees (do not heat it too much, otherwise the water from the shrimp mixture will evaporate and the meatballs will become tough).

Form meatballs weighing about 25 grams from the prepared mixture (about 20 pieces), drop them into hot oil, and fry for 2-3 minutes until golden yellow, then place on a plate.

Serve with tomato sauce, ground hot pepper, and salt - they are used for dipping the meatballs.