Taste and test fry first: Stirfry 4 large fresh shrimp in a Tsp of avocado oil and 1/4 Tsp of gochujang paste in wok till the shrimp is pink. Taste the stirfried shrimp and increase or decrease the amount of paste till you have your perfect spice level. Now use gochujang for the other shrimp in the same proportion. Mine came to 2 tablespoons per pound of fresh unpeeled shrimp.

Add 1 cup heavy cream to the fresh shrimp in wok and bring to boil. Add 2 Tbs gochujang paste and simmer 15 minutes with lid on. Cool and peel the shrimp. Use shrimp gochujang cream for making ragout base. Peels go to the cat.

Make the ragout. Ragout is a meat sauce like chili, liquid when warm, solid when cold. Use a skillet. Bake flour in ghee till golden. Make smooth with shrimp gochujang cream, whipped egg yolks, add corn starch dissolved in cold water, bring to boil. Stir till thick and fluid.

Mix shrimpmeat with ragout. Cool till solid like ground beef. Make egg size shrimp balls. Roll ragout in bread crumbs, then egg whites, then breadcrumbs again. Then, freeze.

Fry 4 frozen shrimpballs at a time in 375F degree oil till golden, 3 minutes, drain, serve. They should be hot and golden brown on the outside, with warm shrimp ragout on the inside, pleasantly spicy. Only fry four frozen balls at a time to keep the oil hot in the fryer, it keeps the shrimp balls from getting oily. Serve with mayo, ketchup, or mustard, and fresh lemon wedges.

You can also bake frozen shrimpballs in the airfryer oven at 400F degrees, 20 minutes.