½ lb | 220g shelled shrimps
¼ lb | 110g white radish (daikon)
flour
water
2 eggs
3 spring onions, chopped
salt and pepper
fat for deep frying

Make a thick paste of flour and water and seasoned with salt and pepper.

Fry the shrimps well. Fry the white radish until ¼ cooked. When cool, add to the batter and fold in the stiffly beaten egg whites.

Have ready tin moulds about 1½” high and 2″ in diameter. (The proper moulds have metal handles.)

Heat 2″ of lard in a deep pan. Dip a mould in, bring out, fill ¾ full with the batter and fry in the lard until it begins to brown. Shake out of the mould and continue frying until quite cooked.