1. Shell the shrimp and dice.
2. Add refined salt, pepper, and cooking wine to marinate for two hours.
3. Peel and slice potatoes.
4. Steamed in water.
5. After cooling, sprinkle an appropriate amount of pepper and crush it into a puree.
6. Squeeze the sesame salad sauce into the diced shrimp and mix well.
7. Bake at 200°C for 5 minutes (if you like the crispy taste, you can extend the baking time to 7 minutes).
8. Pour the cooked diced shrimp and hard-boiled egg into the mashed potatoes and stir well.
9. Knead the mixed mashed potatoes into small balls that can be held in one bite.
10. The potato balls are placed on a baking tray lined with tin foil and brushed with olive oil.
11. Bake at 200°C for 10 minutes, until the skin is slightly charred.
12. Sprinkle with flying fish roe and shredded seaweed as garnish.
13. Paibian is potato and shrimp cakes.
Tips:1. Marinating with cooking wine can make the shrimp more refreshing.
2. Steaming in water can keep the original taste of potatoes to the maximum extent, if you want the speed, you can blanch them and then drain them.
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