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Sunflower Patterned Shrimp Cakes

click to see closer
200g shrimps
fat pork
water chestnuts
12 slices of bread
2 eggs
5g sunflower seeds

  • Mince and combine the shrimps, fat pork and water chestnuts; add dissolved cornstarch and seasonings, stir well.
  • Trim the bread into rounds and spread with shrimp paste.
  • Put egg yolk, like sunflower petals, around the shrimp paste; beat the egg white till firm, spread over the shrimp paste, insert melon seeds into the egg white, deep-fry in 5-fold hot oil over a medium heat till the bread turns golden brown.

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