Cube the sandwich bread. It's best to make them as even as possible. Blot excess water from shrimp with paper towels.
Blend all ★ ingredients except for the shrimp in a food processor. Once mixed, add the shrimp and blend again. This can also be done with a mortar and pestle.
Roll into balls of 20 g each. This size will make a bite-sized amount.
Coat the shrimp balls in the cubes of bread.
Deep fry in 320°F/160°C oil until crisp and golden brown. Use mesh frying skimmer to prevent the dumplings from falling apart when settling them into the oil.
Serve them as is without any condiments. Perfect as a snack with beer or sake.
Story Behind this Recipe
"Hydrangea-shaped" deep-fried shrimp cream croquettes, a specialty of Nagasaki Shippoku cuisine, use bread coating, but these are simple shrimp dumplings. A remodeled version of "hatoshi" (deep fried sandwiched shrimp paste)--a relative of Thai or Vietnamese shrimp toast. Treat your dad to these, since Father's Day falls in the midst of hydrangea blossom season.
If the bread doesn't stick well, coat the dumplings in egg whites before coating them in the bread cubes.