How to Make Delicious Radish Pork Loin Shrimp Skin Corn Balls: A Step-by-Step Guide

Q: Can I use a different type of meat instead of pork loin?
A: Yes, you can substitute with chicken or beef, but the cooking time may vary.

Q: Is it necessary to use gloves while mixing the ingredients?
A: Using gloves is not mandatory but it helps to mix evenly and maintain hygiene.

Q: What can I use if I don’t have five spice powder?
A: You can substitute with a mix of ground cinnamon, cloves, fennel, star anise, and Sichuan peppercorns, or omit it entirely for a less complex flavor.

Radish Pork Loin Shrimp Skin Corn Balls


  • 300g pork loin
  • 2 eggs
  • Salt, to taste
  • 5 teaspoons five-spice powder
  • 2 red radishes
  • 1 carrot
  • 2 handfuls of shrimp skin
  1. Peel and shred the radishes.
  2. Mix in eggs and shrimp skin.
  3. Add corn flour.
  4. Season with salt and five-spice powder.
  5. Mix well with gloves on.
  6. Marinate the pork loin in cooking wine, then rinse.
  7. Combine pork loin with the mixture.
  8. Continue mixing until uniform.
  9. Optional: Add chili powder for spiciness.
  10. Shape the mixture into small balls.
  11. Prepare a batch of balls in advance.
  12. Heat oil to medium temperature and fry the balls.
  13. Fry for about 1-2 minutes, then turn over.
  14. Fry another batch.
  15. Your Radish Pork Loin Shrimp Skin Corn Balls are ready!
  • High in protein from pork loin and eggs.
  • Contains dietary fiber from radishes and carrots.
  • Rich in vitamins and minerals from the vegetables and shrimp skin.
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