Ehime Ebi-Ten — Shrimp and Tofu Cakes

Briefly blanch the tofu, squeeze thoroughly in a clean cloth and grind in a mortar. Remove the shrimp heads, tails and veins; finely mince the small shrimp with their thin edible shells, as the source specifies.

Mix the tofu, shrimp, measured oil, starch, sugar, salt and milk powder until sticky, using a food processor if desired.

With lightly oiled hands, shape into rounds about 5 mm thick and 5–6 cm across. Fry in oil at 160°C until golden and the shrimp mixture is fully cooked and opaque. Drain well.