Clean and chop the shrimp and pork fat very fine. Put in a bowl. Add salt and wine, mix well.
Crush the green onion and ginger with blade of knife. Put in a bowl, soak with 3 tablespoons water about 10 minutes.
Add juice from #2 to shrimp and pork mixture, 1 tablespoon at a time, mix well after each addition.
In another bowl beat egg white until dry and add to shrimp pork mixture. Add cornstarch and mix well.
Heat oil in frying pan. Wet left hand, place 2 or 3 tablespoons mix in palm of left hand. Close fingers. An amount about the size of a walnut will spurt from the top of the fish. With a wet spoon remove the ball and drop in hot oil with right hand. Separate the balls as they rise to the top and become crispy and golden. Keep oil at 240oC and fry 3 to 4 minutes.
Drain and remove to platter, serve immediately with flavored pepper salt