1. Cut the legs off the shrimp and remove the vein from the back. Rub the shrimp with potato starch, dry and cut into smaller pieces. Leave the shells on.

2. Cut the pork fat into smaller pieces.

3. Combine (1) and (2) in a bowl, and season with the preliminary
   seasonings. Place the mixture in a pacojet pot and even the surface. Cover with plastic wrap, put the lid on and freeze it in a freezer at -20℃ for at least one day.

4. Remove the seeds from the red bell pepper and cut it into wedges. Remove the leaves and stem from the broccoli and cut it into smaller bunches. Cut the steeped Jew's ear into bite-sized pieces.

5. Cut the chives into thin rings and thinly slice the ginger root.

6. Combine the seasonings <A> in a pan and bring to a boil. Cook (4) in it.

7. Make shavings of (3) using a pacojet machine and place them in a bowl. Form into balls and fry them in deep oil at medium temperature.

8. Heat some oil in a pan and add (5). When you smell the aroma, add (6) and (7) and continue frying. Season with the seasoning mix <B>, and stir in the potato starch and water mixture to thicken the sauce. Place in a potato basket to serve.

Tips

• When you use a pacojet machine, you do not have to shell shrimp. It turns out very soft and smooth like mousse.