Zucchini Pancake Mantou-Shrimp Toast and Soy Milk Gnocchi (Aehobak-jeon Menbosha and Kongguk Gnocchi)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Slice the zucchini into rounds and place on paper towels to remove moisture. Chop the shrimp with a knife, mix in starch (15 g), and place on the zucchini.
2. Sandwich the chopped shrimp between zucchini slices and coat with frying flour. Fry in a pan with cooking oil preheated to 160°C to make the menbosha.
3. In a bowl, put finely chopped cucumber (15 g), onion, and tomato and season with apple cider vinegar and allulose (10 g) to make a salad.
4. Cut the potato small and steam for 10 minutes. Put the steamed potato in a bowl, season with salt (0.5 g) and black pepper, and mix in starch (20 g) to make the gnocchi dough.
5. Pinch off bite-size pieces of gnocchi dough, roll into balls, shape with a fork, and blanch in boiling water to make the gnocchi. Put the soy milk in a bowl, season with allulose (10 g) and salt (0.5 g), and add the gnocchi.
6. Put the menbosha, salad, and soy milk gnocchi in a bowl, and finish with shredded cucumber (5 g) as garnish on the gnocchi.