Japanese canapé recipes for parties

350g of prawns

1/4 (50g) of chopped onion

1 tbsp of cooking sake
1 tsp of salt
1 tsp of ginger paste

2 tbsp of potato starch

6 slices of bread 
Vegetable oil

Egg white
coriander (optional)

You can use lemon, tomato sauce etc as a sauce. 

1. Chop the prawns into small pieces, almost like a paste.

2. Chop the onion and squeeze the water out with Kitchen towel.

3. Mix the onions, prawns, sake, salt, ginger paste and potato starch all together in a bowl and make balls. 

4. Cut the bread to size of a crouton.
 
5. Coat the prawn balls with egg white and cover the prawn balls with chopped bread (crouton) 

6. Deep fry the bread covered prawn balls in oil! Add Coriander as a topping if you like. 

<Ingredients for 4>

12 shiitake mushroom
8 tbsp of mayonnaise
1 tsp of shichimi spice
1 tsp of soy sauce

Some spring onion as an optional crunch

Shichimi and black sesame for topping 

1. Mix all mayonnaise, soy sauce and shichimi together. (If you want to add chopped spring onions, mix it together too)

2. Put it on mushroom and grill it for about 10min. Sprinkle some shichimi and black sesame seeds on top.

<Ingredients for 4>

Crackers
4g of salted kombu
40g of soft cheese

spring onion for topping

1. Microwave the soft cheese for about 10 sec in a microwave.

2. Put cheese and the kombu on the crackers and sprinkle the spring onion on top.