1. Prepare ingredients
2. Add 3 grams of salt and 300 grams of water to the flour, stir well and set aside
3. Sliced shallots and shallots
4. Shred the radish, add 1 gram of salt and mix well
5. Fry the krill in a hot pan with hot oil until the skin is golden
6. Fish out for spare
7. Put the prawn cake spoon to heat in the oil pan, and then spread the paste on the bottom of the spoon
8. Add chives, shallots, and shredded radish
9. Cover the shredded radish with batter and sprinkle with krill.
10. Put it in a frying pan and fry on medium heat for about five minutes.
11. After frying, use a kitchen paper towel to soak up the oil. Shrimp cakes must be eaten hot.
