Shrimp Balls Seaweed Tofu Soup

Put two slices of ginger and some spring onion in a bowl and soak them with 2 tablespoons of rice wine.
Dice tofu and set aside for later use.
Minced garlic, use a portion to fried into garlic oil and set aside.
Another portion used as a dipping sauce, mix the minced garlic, bird's eye chili, Calamansi juice and pour soy sauce.
Devein the shrimps after shelling and absorb the excess water on shrimps with kitchen towels.
Put the shrimps on the cutting board and use the knife to squash out the shrimp paste.
Add salt into shrimp paste and minced with the back of the knife.
After minced the shrimps, add half egg white, corn starch and some pepper, stir the mixture until it forms a sticky paste. Add the rice wine in portion during the stirring process.
Scoop a tablespoon of shrimp paste and put it into the water for a test, if it floating on the water means that the shrimp paste shown successful.
After the water has boiled, turn it into low heat. Scoop the shrimp paste into a ball shape with a spoon or with hand, cook the shrimp balls with low temperature.
Pour the tofu into the soup and add oyster sauce, soy sauce and then seaweed.
Beat the rest of the egg liquid then pour it into the soup. Bring to boil and turn off the heat, sprinkle some green onions and garlic oil, then enjoy it!