CornRice flourMilk fragrance pan-pan- ingredients: 200 grams of shrimp meat (20 pieces), 100 grams of corn kernels, 4 tablespoons of starch (for coating the shrimp cake surface),

Shrimp meat marinating: 1 teaspoon of salt, sugar, chicken powder,pepper powder1 tablespoon of starch, 1 teaspoon of sesame oil

Milk fragrance corn rice flour-pancake- steps:

1. Defrost, wash, and dry the shrimp meat, pound it flat with a knife, then chop it finely using the back of the knife and place it in a bowl. Add marinating ingredients (excluding sesame oil), stir in one direction until well mixed, then add sesame oil and mix until it forms a sticky texture.(Shrimp paste should be stirred in one direction to achieve elasticity.）

2. Use canned or fresh corn kernels, drain the water and set aside;cancorn kernels or fresh corn kernels,mix them into the shrimp paste, then refrigerate for about 20 minutes.

3. Prepare a large plate with starch on it, dip a spoon in some starch, scoop out the shrimp paste and press it into round cake shapes;after completing this step, lightly coat the shrimp cakes with a thin layer of starch.

4. Heat oil in a pan over medium heat, fry the shrimp cakes in batches until both sides are golden brown, pressing them occasionally to ensure the inside is fully cooked. Once done, remove and serve hot with Thai chicken sauce.