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1
Put the chopped onion in a heatproof container, add the seasoning ingredients, cover loosely with plastic wrap and microwave for 1 minute.
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2
Leave to cool.
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3
Mash up the hanpen (until there are no more big chunks) in the packaging.
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4
The bag may burst open, so open it up a little bit before doing this.
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5
Peel and devein the shrimp.
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6
Chop up 4 of the shrimp into a paste, and mix with the mashed hanpen from Step 2 in a bowl.
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7
Cut the remaining 4 shrimp into chunks to retain their plump firm texture.
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8
Take the edamame out of their pods and chop up roughly (Remove the thin skins if you can).
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9
Add cooled onion, mayonnaise, flour, katakuriko, salt and pepper to the bowl with the hanpen and shrimp paste, and mix and knead well.
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10
Add the chunky shrimp and edamame from Step 4 and mix.
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11
Prep the flour for coating.
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12
Scoop the shrimp mixture with a tablespoon, press down, and take it out again using another spoon and drop it into the flour.
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13
Flatten the nuggets while coating them evenly with the flour.
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14
Put the flour in a container and add the milk little by little.
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15
Drop a nugget into the batter, coat with a spoon and pick up with chopsticks to transfer to the bread crumb bowl.
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16
Coat the nuggets with panko.
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17
They can be any shape you like, but they do puff up a bit so make them on the thin side.
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18
I formed them like this to imitate frozen nuggets.
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19
Deep fry in fairly low temperature oil, about 320F/160C.
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20
When they puff up a bit and become golden brown they're OK.
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21
It takes about 1 minute and 30 seconds.
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22
Freshly fried nuggets are soft and plump and delicious.
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23
To freeze, cool them down completely and store in a plastic bag.
