はんぺん好きです。はんぺんにエビを混ぜて丸めて焼いたら最強！ふわふわな一品完成！ 作り方はとってもシンプル。つぶして、混ぜて、丸めて、焼くだけ。
4個分の材料（手のひら小サイズ）
- はんぺん 1枚
- 冷凍ムキエビ 100g (生のエビもOK)
- 料理酒 小さじ1
- 青のり お好みで
- 片栗粉 大さじ1
作り方
タネ作り
エビは小さく包丁で切る。はんぺんは手でちぎる。
ビニール袋に、切ったエビと、手でちぎったはんぺん、料理酒を加え潰し混ぜる。(ブレンダーでミンチにしてもok)粉モノを加えて、焼く準備
青のりと片栗粉を加えて混ぜて食べやすいサイズに丸める。
フライパンは油を入れて熱しておく。焼く！
丸めた具材をフライパンに入れて表面に焼き色をつけたあと、水を少しフライパンに加えて蓋を閉めて5分程度蒸し焼きにすれば完成。
**Ingredients
• 1 piece of hanpen
• 100g frozen peeled shrimp (raw shrimp is also okay)
• 1 teaspoon cooking sake
• Aonori (dried seaweed), to taste
• 1 tablespoon potato starch
**Instructions
1. Prepare the mixture
Chop the shrimp into small pieces. Tear the hanpen into pieces by hand. Put the chopped shrimp, torn hanpen, and cooking sake into a plastic bag. Mash and mix well.
2. Add the powders and get ready to cook
Add the aonori and potato starch to the bag and mix. Shape the mixture into bite-sized balls. Heat some oil in a frying pan.
3. Cook
Place the balls in the frying pan and cook until the surface is browned. Cover with a lid and steam for 5 minutes. They are ready to serve!
Enjoy your”Shrimp Cloud Bites”
**ＭEMO** Do you know ”Hanpen”？
Hanpen is a type of Japanese fish cake made from a mixture of white fish paste and yam (or other binders), shaped into a soft, square or triangular form. It has a light, spongy texture and a mild flavor. Hanpen is often used in soups, stews, and hot pot dishes, aDo you know ”e texture and absorbing the flavors of the broth. It can also be grilled or pan-fried for a slightly crispy exterior while remaining soft inside. Hanpen is a versatile ingredient in Japanese cuisine, enjoyed for its delicate taste and light, airy consistency.
