Shrimp ball are made in the same way as fish balls. They can be either braised in chicken broth or stir-fried dry. When pounding the shrimp to a paste, be sure to not pound it too fine otherwise its original flavours and textures would be lost. This is the same with fish balls.1 The shrimp can also be peeled in whole then mixed with laver, which is excellent.2
Notes 1 This is somewhat surprising since modern fishballs tends to be rather homogenous and fine in texture. 2 It’s not clear exactly how this is prepared. However, whole shrimp that has been semi-butterflied and fried until it just curls into a round form is also know as “shrimp balls” (蝦球), so it’s likely junh that. Mixing in chopped laver with shrimp prepared thus, either before or after frying, will undoubtedly result in excellent dishes.
During the summer, choose a white, clean, belt shad xiang1 and soak it in water for a day to remove its salty taste. Dry it under the sun and pan-fry with oil. When one side of the fish is golden brown, remove it from the pan. Place shrimp the side of the fish that that has not been fried, then put everything on a plate, add white sugar, and steam for a stick of incense’s duration in time until done. This dish is perfect for late summer.
Notes: 1 Xiang is basically a salted dried fish similar to Western salt cod except in this case, it is made from leyu (勒魚, sometimes written as 鰳 with the “fish” character as root) or Ilisha elongata. In English, this long-ish fish is commonly known as “slender shad”. In the Chinese text “daizi lexiang” (帶子勒鯗, literally: belt slender shad xiang) probably refers to a particularly slender, long, and belt-like specimen of slender shad made into salted fish.
2 Xiazi le qian xiang (蝦子勒簽鯗) sounds cryptically poetic, if we listen to the Mandarin phonetics of this creatively it could be interpreted as: “The blind happily holds the elephant”. Reminds me of that Indian blind people and elephant story.
“Take one jin of pork that is half lean and half fatty. Boil it in plain broth for ten to twenty guun then cut it into willow-leaf shaped pieces. Prepare two liang of small mussels, two liang of shrimp, one liang of shitake, two liang of jelly-fish, four pieces of walnuts with the bitter membrane removed, four liang of bamboo shoot slices, two liang of good dry-cured ham, and one liang of sesame oil. Braise the pork in autumn sauce and wine in a pot until half done. Combine the pork with all of the accompanying ingredients and continue braising until done. The jelly-fish should only be added at the very end.”
Look through a typical Chinese cookbook and one is bound find at least one recipe for a Babao dish. These “Eight Treasure” dishes range from savoury appetizers and main dishes to a slew of sweet desserts, but they are connected by the fact that they all contain eight different multicoloured, sometimes expensive, but always interesting-to-eat ingredients. In this recipe, the pork was considered a precious enough ingredient to be included as one of the treasures, but usually the base ingredient is not counted as one of the eight. For example, the famous Babao rice (八寶飯) is a sweet dish containing eight notable ingredients plus rice.
I also love how Yuan Mei decided to refer to the shrimp here as “Eagle’s talons“ (鷹爪). In all likelihood, this may just be an abbreviation for the “Eagle talon shrimp” (鷹爪蝦) Trachypenaeus curvirostris, but by omitting the “shrimp” part, he raises the status of the otherwise lowly crustacean to something more exotic, precious, and maybe more fitting to be one of the eight treasures. And a treasure they are. When fresh, these shrimp are so delicately crisp that biting into them you are almost shocked by the sensation. Needless to say, they would have worked wonders with other “crisp” textured ingredients such as bamboo shoots and jelly fish. While “eagle talons” could also arguably refer to chicken feet (known as “Phoenix talons”, 鳳爪), or even be read quite literally, the texture of bird talons whether they are from chickens or eagles would not have fit well in this dish. Besides, if you wanted to serve real eagle talons, you would serve them on their own, not mixed in and confused with a whole bunch of other stuff. When you’re trying be flamboyant and extravagant, it is probably good to be as direct as possible.
As for where the whole thing about “eight treasures” came from it, the most obvious answer would be the Buddhist eight treasures. However, I suspect that it goes back earlier than the introduction of the Buddhism to China from India. Fact is, Chinese culture from ancient to modern always had a tendency towards using numerological concepts in daily life, something which can be attributed directly to the Taoists. I will leave it to somebody to do the real research while I “armchair” it.
Pork(List of the Ceremonial Animal)::Furong Pork
Slice one jin of lean pork, dip each of the slices in light soy sauce, and let them dry in open air for two hours. Shell forty large shrimp and cut two liang of whole lard into small dice. Place one whole shrimp and a piece of lard on each slice of pork and pound the shrimp and lard flat onto the pork. Place the pork in boiling water to cook through. 
Heat half a jin of vegetable oil, place the pieces of pork onto a large skimming spoon, and ladle hot oil over them until done. Bring to boil half a wine-cup of autumn sauce, one cup of wine, and half a tea-cup of chicken broth, and pour on top of the pork. Finish by adding steamed rice noodles , green onion, and Szechuan pepper to the pork before serving.
: This is same “furong” as “fu-young” in egg fu young. In Chinese cuisine, the name of this complex-looking hibiscus flower is given to irregularly shaped foods or egg-based dishes. In Northern China, egg-based foods are almost almost always called “furong”-something.
: The steps here as described in this first part by Yuan Mei are pretty vague and incomplete, and required me to look up a few contemporary recipes to piece things together. Basically, it’s a translation with a few bits added here and there to make things make sense.
: Zhengfen (蒸粉) should be a type of steamed rice noodle, it seems rather strange to use it in a Chinese dish in such a manner that I’m wondering whether I got this wrong.
Pork tenderloin is fine textured and very tender. However, most people do not know how to prepare it. I had a tenderloin at Yangzhou Prefect Xie Yunshan’s banquet that was delicious.  The meat was sliced, coated in starch,  then simmered in shrimp broth with shitake and laver. It must then be immediately removed from heat when cooked.
: Gan (甘) is one of those Chinese words that is a bit difficult to translate into English. Although its most straightforward translation would be the word sweet, it is usually used to describe a pleasant taste that is not overtly sour, bitter, or salty, but also not quite “sweet”. In Taiwan, the word is used extensively for describing the more “elusive” tastes, for instance, the pleasant taste of emulsified fats such as mayonnaise and creams, or that pleasant aftertaste one gets from eating things like bittermelon. For tenderloin cooked in shrimp broth, shitake, and laver, gan is most likely used for referring to their umami tastes (鮮) or at least the taste’s more delicate aspects. To convey the standard sweet sense of taste meant by native English speakers (sweet like sugar), the word tian (甜) is used instead.
: This technique is called “velveting” by some. When you have the choice, use either potato, arrowroot, or sweet potato starch. Corn starch performs poorly for this purpose.
: I was thinking that this was served as a soup but truth be told, but it could just as well be just the tenderloin slices. You decide.
List of Seafoods::Whitebait
Whitebait are small dried fish from Ningpo. Their flavours are similar to dried shrimp and are very good in steamed egg. When prepared well they also make excellent side dishes.
: Known as haiyan (海蝘) or “sea geckos”, which matches the visual description of these tiny translucent silvery speckled fish. Nowdays they are called haiting (海蜓), which translates as “sea dragonfly”. In any case, both sound way better than the unappetizing term “whitebait”. Truth be told, I was tempted to go with the Italian term for this food, “bianchetti”, since any thing with an Italian name seems to sounds sophisticated, exotic, and possibly delicious to the Western ear. Well, give it to the English to ruin yet another food by name.
: Ningbo, a coastal city of Zhejiang. Renown for seafood in China and throughout Chinese history.
: Only if they are small (~2-3mm in body width), the large kinds (>4mm) are better stir-fried to make side dishes or snacks for drinks.
: I really like to eat these things, especially the tiny ones. All you have to do is stir-fry them dry and eat them with rice as a topping. Simply incredible. Problem is, eating fish fry and fishing them possibly one of the most destructive things on can do to a fish population and their local ecology. I mean, what better way is there to wipe-out a species by eating all its childern before they reach reproductive age? Given the state of our environment now, I can’t find it in me to go eat this anymore even though a part of me craves it. I bet this is how vegans feel sometime.