Place the shrimp in a colander, sprinkle with coarse salt, and use your hands to toss them together. Rinse thoroughly under cold running water and drain well. Transfer the shrimp onto a clean dish towel, roll it up, and refrigerate for one hour. This step firms up the shrimp, helping to achieve the ideal bouncy texture.

Once chilled, remove the shrimp from the refrigerator and place them on a sturdy cutting board. Using the back of a meat cleaver or the flat side of a heavy knife, firmly flatten the shrimp. Continue chopping repeatedly with the blunt edge of the knife until a smooth, sticky paste is formed. Alternatively, a food processor can be used to blend the shrimp into a fine paste.

Transfer the shrimp paste into a large mixing bowl. Add the egg white and stir vigorously in one direction using chopsticks or a spatula until the mixture becomes thick and gluey. This motion develops the elasticity needed for the perfect shrimp balls. Next, incorporate the fermented shrimp paste, salt, sugar, white pepper, and cornstarch, ensuring everything is well combined.

Using your hands, gather the mixture and repeatedly slap it against the sides of the bowl. This technique enhances the texture, creating a springy consistency. Once the paste becomes smooth and elastic, fold in the finely chopped pork fatback and water chestnuts, distributing them evenly throughout the mixture.

Lightly wet one hand with water to prevent sticking. Take a handful of the shrimp mixture and squeeze it through the gap between your thumb and forefinger, shaping it into a round, ping-pong-sized ball. With the other hand, dip a spoon in water and gently scoop the shrimp ball onto a plate. Repeat until all the mixture has been shaped into uniform balls. Refrigerate the shrimp balls for at least one hour to allow them to firm up.

In a wok or deep saucepan, heat the vegetable oil to 340°F (170°C). To test the oil, drop in a small cube of bread—it should turn golden brown in approximately 45 seconds. Once the oil is ready, carefully lower the shrimp balls into the hot oil in small batches, ensuring they do not overcrowd the pan.

Fry each batch for 4–5 minutes, gently stirring occasionally to achieve an even golden-brown exterior. Once crispy and perfectly cooked, use a slotted spoon to remove the shrimp balls from the oil and transfer them to a plate lined with paper towels to absorb excess oil.

Serve the hot and crispy shrimp balls with a side of Chaozhou tangerine sauce or classic sweet and sour sauce for dipping. The contrast between the crunchy coating and the tender, juicy interior makes for a truly satisfying bite.