Peel and clean the shrimp, removing the heads.

Finely grind the shrimp and chop the pork shoulder into small pieces, then grind them together.

Mix the shrimp, pork, and seasonings in a bowl. Stir with a spoon for 1-2 minutes until sticky, then cover with plastic wrap and refrigerate. The longer it marinates, the better it tastes.

Heat oil in a pan until hot, then fry the shrimp cakes until golden on both sides. The shrimp cakes are sweet, chewy, and expand evenly without needing additional starch.

The finished product is not only beautifully golden brown but also delicious.

With this method, you can wrap the mixture around sugarcane to fry, making it easier for kids to hold. You can also eat the sugarcane!