Shrimpcake Nori with Ponzu

This recipe was born one Sunday afternoon while I was trying to create an afternoon snack with ponzu. Ponzu is a tangy, sweet and flavourful Japanese sauce which can be used as a dip, dressing or add into cooking.  Shrimpcake Nori with Ponzu is best served warm and as a snack or appetizer . Enjoy!

Servings: 2 people

Prep Time: 10 mins

Cook Time: 5 mins



  1. With a knife flatten the umeboshi and chop finely. Set aside in a small bowl.
  2. Peel and clean the prawns. Chop all the prawns very fine.
  3. Chop the spring onions finely.
  4. In a bowl, break an egg and add the prawns, spring onions.
  5. Add salt and pepper to taste.
  6. Add soya flour into the bowl. Mix all the content well.
  7. Heat up the wok on medium high temperature.
  8. Add 1 ½ tablespoon of sesame oil.
  9. Divide the mixture content into 3 portions. When the oil is hot, slowly drop a portion of the mixture into the wok and press it flat like a pancake. Continue dropping another 2 more spoonful if it fits into the wok.
  10. After 30 seconds, flip the shrimp cake over and press it flat.
  11. Fry till both sides are golden brown.
  12. Set them aside on a kitchen paper and pat away the excess oil.
  13. Prepare a plate, place 3 Nori individually on the plate and place the shrimp cake on top of the Nori.
  14. On top of the shrimpcake, put a little bit of the umeboshi as a dressing.
  15. Serve immediately with ponzu at the side.

Rosie Gohres | |

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