Important: Do not excessively chop up the shrimp so as to retain the texture of the shrimp.

Ingredients:
200 grams shrimp
20 grams of chopped green onions
10 grams ginger
2 sheets of spring roll skins

Seasoning:
1/6 teaspoon salt
1/4 teaspoon powdered sugar
16 teaspoon white pepper
1 tablespoon cornstarch
1 teaspoon sesame oil
Dipping sauce
Suitable amount of commercially available Thai sweet chili sauce.

Preparation Instruction:
1. Wash off the shelled shrimp, afterwards removing and discarding the intestinal material. Once more mince with a cleaver from alternating angles.
2. The first step is to take the shrimp pulp and add all the seasonings. Mix the chopped green onions and minced ginger together and set it aside.
3. Take a piece of flat spring roll skin, smear it with some shrimp pulp smoothly. The second step is to put a spring roll skin on the back side pressing its edge into a shrimp cake. Puncture the shrimp cake surfaces with a toothpick to prevent bubbling while it is fried.
4. Preheat the frying pan to about 120 ℃, put in the formed shrimp cake and fry it over low heat slowly and turning it over gently with chopsticks. Fry for about 4 minutes until the surface is golden brown. Remove it, let it drain, and cut it into smaller sections. Finally, coat it with a little Thai sweet chili sauce when ready to eat.