Mini pancakes with prawns

Cut the nori seaweed into pieces of approximately 4 x 6 cm. Peel the prawns, remove the vein. Chop roughly and mince into rough surimi in food processor. 

Chop the onion finely and sprinkle with potato starch or corn flour. Put the mix into a bowl, add the surimi and mix thoroughly. Form small pancakes (20 g each) and wrap each in a nori sheet. Sprinkle with potato starch or corn flour then deep fry in the oil preheated to 170°C.

Serve hot and garnish with Kikkoman Sushi Sauce and mayonnaise, sprinkle with chili or shichimi (seven spices).