1. Carrot, abalone mushroom, shredded and blanched
2. Squeeze the carrot and Pleurotus eryngii into dry water and cut them into pieces.
3. Chop the processed shrimps into mince. (try to chop it up a little bit, the finer the shrimps are, the better the stickiness is.)
4. Mix shrimps, carrots, mushrooms, scallion, cooking wine, salt, a little black pepper and sugar.
5. Heat the pan with a little oil, fry the prawn cake until both sides are slightly scorched