|For the Shrimp|
|Salt the shrimp and let sit for about 10 minutes, rinse with cold water. Pat dry thoroughly with paper towels, making sure to REMOVE AS MUCH MOISTURE AS POSSIBLE.|
|Put the shrimp, garlic, salt, sugar, baking powder, fish sauce, white pepper, oil into a food processor and blend well to form a smooth paste. Transfer the shrimp paste into a bowl.|
|Beat the egg white with an electronic hand beater until frothy, but not into soft peaks. Combine the shrimp paste with beaten egg white, corn starch and green onions and mix well.|
|Chill in the refrigerator for 30 minutes. Afterwards, scoop them using a level #40 scoop OR heaping #50 scoop.|
|Note: The shrimp paste should have a "meatball-ground-meat" consistency. If it's too wet, add another tbsp. of corn starch and roll the finished product in panko breadcrumbs to hold it better.|
|For the Sauce|
|Add all ingredients except cornstarch, water and salt into a sauce pot over medium-high heat. When the mixtures starts to boil, bring it down to a simmer and let it simmer for another couple of minutes. This will make sure all of the flavors get infused nicely.
In a separate small bowl, mix the cornstarch and 1 TB cold water until the cornstarch is dissolved.
Bring the sauce to a low boil again and add the cornstarch slurry. The sauce will begin to thicken up immediately. Cook, while constantly stirring, for about 3-5 minutes, this will cook out the raw cornstarch. Taste and season with salt to taste.|
|To Cook the Shrimp|
|Oil both hands, flatten the shrimp meatball and wrap the shrimp paste around the sugar cane. Shape them nicely and leave 1.5 inch of the sugar cane exposed. Heat up your oil to 350 and deep fry the chao tom until golden brown. Serve immediately.|
|Optional: For dim sum style or if you'd like the additional crunch, you can also roll them in panko breadcrumbs.|