Peel the shrimp and rinse them in 1 tablespoon sake (not listed), remove the veins, and cut into pieces a little smaller than 2 cm.
Remove the skin off the bottom half of the asparagus with a vegetable peeler, and cut into pieces a little smaller than 2 cm.
Finely chop the hanpen.
Thoroughly stir the shrimp, asparagus, hanpen, yogurt, and sugar together.
Wrap the mixture up in the wonton wrappers. Fold them into triangles, circles or squares. It's best to seal them with katakuriko dissolved in water.
Fry until crispy in 340F/170C oil and serve!
Eat them with sweet chili sauce.
Story Behind this Recipe
I always add in shiso and garlic to this. But today, I found reeeeeally delicious asparagus, so while leaving the taste of the ingredients intact, I made this so it could be enjoyed with sweet chili sauce ♬
The yogurt brings it all together. Make sure to mix well.