Crispy Shrimp Cake with Vegetables

Ingredients:

80 g peeled shrimps
50 g cabbage
20g onion
30 g red bell pepper
1 egg
60 g tempura mix
Pinch of salt and pepper
1/4 cup Knife Olive Oil and Nusun Sunflower Seed Oil
Some toasted white sesame
Some Japanese styled mayonnaise

Method:

1. Wash shrimps with salt. Wipe dry.
2. Shred cabbage, onion and bell pepper.
3. Mix shrimps, vegetables, egg and tempura mix. Season with salt and pepper.
4. Heat Knife Olive Oil and Nusun Sunflower Seed Oil. Add some batter and fry one side until set. Fry another side.
5. Sprinkle shrimp cakes with sesame seed. Serve with mayonnaise.