Easily made with dumpling wrappers, these shrimp and fish cake bites boast a delicious crispy texture. Simply arrange and pan-fry them for a dish that's crispy and fragrant on the outside, with a fluffy shrimp and fish cake filling inside. Perfect as a snack or appetizer.
Ingredients
Main Ingredients (2 servings)
- Fish Cake (Hanpen) 1 sheet (100g)
- Shrimp 100g
- Onion 1/4 (60g)
- Dumpling Wrappers 15 sheets (approx.)
Seasonings
- Cooking Sake (Rice Wine) 1 tbsp
- Potato Starch 1 tbsp
- Grated Garlic 1 tsp
- Water 4 tbsp
Steps
- Peel and devein 100g of shrimp.
- Remove the vein from the deveined shrimp using the tip of a pointed object.
- Rub the shrimp with water, salt, and potato starch to remove any impurities.
- Rinse the shrimp thoroughly with water and pat dry.
- Finely mince the shrimp with a knife.
- Peel and finely chop 1/4 (60g) of onion.
- Place 1 sheet (100g) of fish cake in a resealable bag, close the opening, and mash until it becomes smooth.
- Add 1 tbsp of potato starch and 1 tbsp of cooking sake to the bag with the mashed fish cake, close the opening, and mix well.
- Add the minced shrimp, chopped onion, and 1 tsp of grated garlic to the bag, close the opening, and mix everything together.
- Once everything is evenly combined, lightly grease a frying pan.
- Arrange about 15 dumpling wrappers in a 26cm circle in the frying pan, overlapping the edges. (Key Tip: If you don't have a large pan, lean them against the sides of the pan).
- Cut off a corner of the bag containing the filling and pipe it onto the dumpling wrappers.
- Spread the piped filling evenly in a circle on the dumpling wrappers, leaving a 2-3cm border.
- Fold the edges of the dumpling wrappers inwards over the filling and place them on top like a lid.
- Cook over medium heat until the bottom is golden brown.
- When the base slides easily and has browned, carefully lift it with a spatula and flip it over.
- Once flipped, reduce to low medium heat, pour 4 tbsp of water around the edge of the pan, cover with a lid, and steam for 5 minutes.
- After steaming for 5 minutes, if there's still moisture, increase to medium-high heat to evaporate any remaining water.
- Once the moisture has evaporated, drizzle with sesame oil and pan-fry until golden brown on the surface.
- Once both sides are golden brown and crispy, transfer to a plate.
- Cut into bite-sized pieces as desired before serving.
- (Key Tip: The fish cake is already seasoned, so you can enjoy it without any dipping sauce. If you prefer more flavor, serve with soy sauce, ponzu, or Japanese mustard).
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