Shrimptastic Magic balls

Marinate shrimp with 1/2 sachet of MAGGI Magic Sarap, MAGGI Oyster Sauce, rice wine, garlic. ginger and scallion for 10 mins. Set aside.

Boil potato in water until tender. Drain and mash with fork until smooth.

Season mashed potato with remaining sachet of MAGGI Magic Sarap. Stir in flour and 1 pc egg. Mix until well combined.

Divide mashed potato mixture into 12 pieces. Flatten each piece and place the shrimp in the middle. Warp tightly leaving the tail exposed. Assemble the rest of the shrimp and set aside in the freezer for 1hr.

Meanwhile, blanch potato strips in water for 30 secs. Strain and drop in ice water to cool. Drain well.

Remove shrimps from the freezer. Brush lightly with the beaten egg and wrap with the blanched potato. Place in a single layer in a pan. Assemble the rest of the shrimps.

Pour just enough oil to cover the shrimps. Place the pan over high heat and fry until golden brown.

Transfer in cooked shrimp on a cooling rack to drain excess oil. Transfer on a serving plate and serve.