Steps

1. Finely chop 10cm of the white part of the green onion.
   🕒 00:36
2. In a bowl, combine 100ml water, 2 tbsp ketchup, 2 tsp sugar, 1 tsp soy sauce, 1 tsp chicken bouillon powder, 1 tsp grated garlic, 1 tsp potato starch, and 2-3 pinches of ichimi togarashi. Mix well. (This is the key!) Adjust spiciness to your preference.
   🕒 00:43
3. Devein 120g of peeled shrimp.
   🕒 01:11
4. Rinse the shrimp with water, salt, and potato starch. Rinse again with water and drain thoroughly.
   🕒 01:20
5. Chop the drained shrimp into 1cm pieces and finely mince with a knife to create a paste.
   🕒 01:28
6. Place 1 sheet of fish cake (100g) into a food-grade plastic bag and mash it inside the bag until it loses its shape.
   🕒 01:40
7. Add 1 egg, 3 tbsp potato starch, a pinch of salt, and a pinch of pepper to the bag with the fish cake and mix well.
   🕒 01:54
8. Add the minced shrimp to the bag and mix until the ingredients are uniformly combined.
   🕒 02:02
9. Heat vegetable oil in a frying pan over medium heat.
   🕒 02:11
10. Once the pan is hot, scoop spoonfuls of the mixture from the plastic bag and place them into the pan, forming round shapes.
    🕒 02:21
11. Gently press down on the shrimp and fish cake balls in the pan to flatten them into round patties.
    🕒 02:30
12. Once the bottoms are browned, flip the shrimp and fish cake balls over.
    🕒 02:43
13. Cover and steam-fry over medium heat for 2 minutes.
    🕒 02:55
14. Once the shrimp and fish cake balls are cooked, stir the chili sauce mixture well to ensure the potato starch doesn't settle, then pour it into the frying pan.
    🕒 03:05
15. Heat until the sauce thickens and coats the shrimp and fish cake balls thoroughly.
    🕒 03:21
16. Once the sauce has thickened and coated everything, turn off the heat and transfer to a serving plate.
    🕒 03:30
17. Drizzle any remaining sauce from the pan over the top.
    🕒 03:44
18. Garnish with chopped green onion and shredded chili, if desired.
    🕒 03:53