Preliminary seasonings:
Sake, salt, synthetic flavoring, pepper, egg white, potato starch

Others:
1 tomato
Romaine
Japanese pepper and salt mixture
Ketchup

1. Remove the veins from the back of the shrimp and coat with potato starch.

2. Cut the pork fat and the shrimp into pieces and mince in a food processor.

3. Add the seasonings, water scented with green onion and ginger root, egg white and potato starch and mix in the processor.

4. Remove excess moisture from the surface of the crab claws and liberally apply the mixture prepared in 3., then coat with bread crumbs.

5. Deep fry in 160 to 170 �� oil and serve on a dish.

Note:

• The kneading process which used to be done by hand is simplified by using a food processor, which improves sanitation and shortens preparation time.