Directions

1. Step

Clean and devein the shrimp, then chop them into large pieces. Using the back of a knife, further mince the shrimp until it reaches a moderately chewy texture. Transfer to a bowl and add chicken stock, cooking oil, potato starch, and egg white. Stir in one direction until the mixture becomes sticky. Set aside.

2. Step

Peel and thinly slice the potatoes for easier cooking. Place them in a microwave-safe bowl with 20g (2 tbsp) boiled water. Microwave for 7 minutes (based on 700W). While still hot, mash the potatoes well, then mix in salt and cornstarch. Knead the mixture into a smooth dough.

3. Step

Lightly wet a cutting board and roll out the potato dough into a thin sheet. Cut the sheet into 5-6 cm squares (about 5-6 mm thick). Shape the shrimp filling into small balls (about the size of a ping-pong ball). Place each shrimp ball on a square of potato dough, then cover with another piece. Gently press the edges to seal. Heat oil to 140-150°C (284-302°F) and fry until golden brown on both sides. Remove and drain on a paper towel.