Rolly Polly Shrimp Dumpling Balls

• 300 grams Shelled shrimp with heads removed
• 1 large Hanpen
• 2 tbsp Katakuriko
• 1 tbsp Sake
• 1 Salt and pepper
• 3 tbsp Panko
• 1 Oil for deep frying

1. Mash the hanpen until crumbly.
2. Roughly mince the shrimp.
3. Combine Steps 1 and 2, add katakuriko, sake, salt, and pepper, and mix well.
4. When the batter clumps up, separate into 10 portions, dampen your hands, and roll them into balls.
5. Sprinkle panko on top and evenly coat by rolling them.
6. Deep fry for about 5 minutes in 340-360F/170-180C oil, then they're ready to serve!

shrimp, hanpen, katakuriko, sake, salt, oil

Taken from cookpad.com/us/recipes/144638-rolly-polly-shrimp-dumpling-balls (may not work)