1. 300g frozen cod, cut into small pieces when half-thaw
2. Put the cod fish cubes, 150g shrimps, 1 egg white, 5g minced ginger, 5g minced garlic, 30ml rice wine, 5g white pepper, 5g white sugar, 2g salt in the blender, beat into a puree, and put in a bowl
3. Add 15g of flour and 30g of potato starch to the mashed fish and shrimp, and stir until it is strong
4. Put the mashed fish and shrimp into the piping bag, and cut a small mouthful of the piping bag
5. Pour oil in the pot, heat to 160℃, squeeze the fish and shrimp paste, use chopsticks to cut off, fry until the surface is golden, remove
6. Can be enjoyed with Thai sweet chili sauce or tomato sauce
