Steps

1. Cut **2 slices of bread (thinly sliced)** in half from the center. **(Key Tip!)** It's easier to cut if you make shallow cuts around the edges first.
   🕒 00:39
2. Finely chop the bread into 3-5mm cubes.
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3. Spread the chopped bread onto a tray or plate.
   🕒 01:10
4. Peel and finely chop **1/6 onion (40g)**.
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5. Peel and devein **120g of shrimp**.
   🕒 01:30
6. Make a cut along the back of the shrimp to remove the vein.
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7. Rub the shrimp with water, **salt**, and **potato starch**, then rinse with water. Drain thoroughly in a colander.
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8. Mince the drained shrimp by chopping with a knife.
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9. Place **1 piece of fish cake (hanpen)** into a cooking bag and mash until smooth.
   🕒 02:04
10. Add **1 tbsp cooking sake**, **1 tbsp potato starch**, **1 tsp grated garlic**, the minced shrimp, and the chopped onion to the bag with the mashed fish cake. Mix well by kneading the bag.
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11. Scoop the mixed ingredients with a spoon, drop them onto the spread-out bread, and shape them into nugget form while coating with bread. **(Key Tip!)** Pressing the ingredients onto the bread will help them stick naturally, making them easy to make.
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12. Heat **about 5mm of oil** in a frying pan over medium heat.
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13. Once the oil is hot, place the nuggets in the pan and cook until the bottom is browned.
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14. Flip the nuggets and cook the other side until browned.
    🕒 03:09
15. Remove when both sides are browned and drain off excess oil.
    🕒 03:23
16. Arrange the drained nuggets on a plate. They are now ready!
    🕒 03:41