How to make crispy bottom Arctic shrimp cake

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these foods, making those who make the foods feel a long-lost pleasure. Today, I will introduce to you the method of making crispy bottom Arctic shrimp cakes, so that you can once again experience and enjoy the joy after success!

1. After the Shiso Pancake is softened at room temperature, use a tool of appropriate size to press it into round pieces.

2.12 Treat the egg tart mold with flour, then pour out the excess flour, put the round flying cake crust into the tart mold and refrigerate for half an hour.

3.21 While the pancake skin is refrigerating, start processing the shrimp. After thawing, remove the head of the wild Canadian Arctic shrimp, peel and wash.

4. Use a knife to chop the shrimp into granular pieces.

5. Cut carrots and king oyster mushrooms into shreds, blanch them in water, squeeze out the moisture, chop them into small pieces, and add them to the shrimp paste.

6.1 Add a small amount of pepper.

7.2 Add a small amount of salt.

8. Stir in one direction until the shrimp paste becomes gelatinous and clumps together.

9. Put the refrigerated pancake crust into the oven and bake at 190 degrees for about 6 minutes, until the pancake has risen and has distinct layers. Take it out and use chopsticks to press the risen pancake towards the center to form a pit shape.

10. Place the processed shrimp paste in the depression.

11. Place the blanched corn kernels in the center of the shrimp paste as garnish.

12. Bake in the oven at 185 degrees, middle layer, for about 13 minutes, until the pancake is golden brown.

Many friends think that cooking is troublesome and are unwilling to do it. There are also many dishes that are relatively simple. Today I will introduce to you the crispy bottom Arctic shrimp cake which is more suitable for lazy people. You may as well try it.