Put shrimp in a bowl and add milk. Let it sit for about 5 to 10 minutes to remove any fishy smell. Drain. Mince it. Add the ground pork or chicken, finely chopped red onion and minced green onion leaves.

Season with salt and pepper. Add beaten egg and enough flour to make it paste-ey. Chill in the refrigerator for 30 minutes.

Shape into 1 1/2-inch balls and roll in Japanese bread crumbs.

In a pot, pour oil until about 3 inches deep and put on medium heat. You’ll know it’s hot enough when you put a tiny drop of water, and it begins to splatter. Put 4-5 balls at a time. I put the cover on for about 3 minutes and swirled the pot to move the balls around to ensure uniform cooking and golden colour. Remove the cover and let it cook for another 3 minutes.

Drain and put on paper towels to remove excess oil. Serve with sweet chilli sauce. Don’t forget the yang chow rice!

I put the balls in a bowl of Japanese bread crumbs (panko) and roll them about.