After washing the shrimp, remove the head, shell and internal organs and pat it into mud with a knife.

Please click to enter a picture description.

Mix shrimp paste with seasoning, chopped green onion, Jiang Mo and corn kernels to make shrimp paste.

Please click to enter a picture description.

Take a proper amount of shrimp paste, knead it into a ball, roll it with a layer of shredded coconut, and then flatten it into a cake.

Please click to enter a picture description.

Heat the oil pan to 120℃, add the shrimp cake, fry it slowly over low heat and turn it over in time.

Please click to enter a picture description.

Deep-fry the shrimp cake until the surface is golden, remove and drain the oil.

Please click to enter a picture description.

Wrapped in shredded coconut instead of bread crumbs, shrimp cakes have a coconut fragrance, which is very delicious when eaten alone, and even better when dipped in Thai sweet and spicy sauce ~

Please click to enter a picture description.