I used two pieces of shrimp on top of potatoes for a flavorful impact and slightly pink coloring. Wrapped in shiso leaves, don't they resemble sakura mochi (rice cakes wrapped with cherry leaves)? Enjoy these while viewing the cherry blossoms or having a party.
Peel the potatoes and cut into four pieces each. Wrap in plastic wrap and heat in the microwave. Mash them while they're still hot. (I used a tupperware made for parboiling)
Use a mortar or similar utensil to finely grind the dried sakura shrimp. Add the sakura shrimp and katakuriko to the potatoes and mix together well. Season with a generous amount of salt and pepper.
Divide into 6 equal portions and wrap each between 2 pieces of boiled shrimp. Shape them neatly.
Put a generous amount of oil into a frying pan and pan-fry the potato balls. Slowly cook over low heat.
When both sides have become lightly browned, remove from the frying pan and heat in the microwave for 1 minute. (They'll become quite sticky.) Wrap each in a shiso leaf and they're all done.
Here is a related recipe: "Tri-Colored Dumplings", (Recipe ID: 1754954).
Story Behind this Recipe
I was chosen to be a cooking monitor. The theme was "Spring Potluck Recipes to Enjoy with Kirin Free Beer." So I made these snacks that resemble sakura mochi to match the theme. This is another version: "Butter Fried Potatoes with Shrimp" (Recipe ID: 1092476).
Microwave the potatoes in the microwave for about 4 minutes. If you pan-fry the potatoes for too long and they brown too much, they won't give a pretty pink color, so be patient and fry them on low heat. After pan-frying, heating them in the microwave will make them sticky.