Steps

1. Finely chop 100g of peeled shrimp, then pound with a knife until it forms a coarse mince.
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2. Place 1 sheet of fish cake into a plastic bag and mash it until it loses its shape.
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3. In a separate plastic bag, combine the pounded shrimp, mashed fish cake, 1 tbsp of potato starch, 1 tbsp of cooking sake (rice wine), and 1 tsp of grated garlic.
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4. Close the bag and knead until the mixture is smooth.
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5. Peel 1 potato (100-150g) and remove any eyes.
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6. Cut the potato into 3mm cubes.
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7. Place the cubed potato in a tray, add 1 tbsp of potato starch and a pinch of salt, and mix well to coat the surface evenly.
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8. Add 3 tbsp of panko breadcrumbs to the potato and mix.
   🕒 02:06
9. Cut off a corner of the plastic bag containing the shrimp and fish cake mixture.
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10. On top of the tray with potatoes and panko, squeeze out the mixture in bite-sized pieces. While shaping them into balls, coat them with the potatoes and panko. (Key Tip!) Gently press to ensure the ingredients adhere firmly to the surface. Mixing with panko makes them less sticky to your hands and improves the texture.
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11. Heat about 5mm to 1cm of oil in a frying pan over medium heat.
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12. Once the oil is hot, place the shaped mini shrimp potato bites in the pan and cook.
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13. Continue to cook, turning them occasionally, until they are golden brown all over.
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14. Once evenly browned, remove from the pan and drain off excess oil.
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15. Transfer to a serving dish and enjoy.
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