Soy Sauce 1tbsp
Sugar 1/2 tsp
Pepper a pinch
Wash shrimp and wipe dry, mesh with knife back. Add marinade and stir the mixture in clockwise until paste.
Add corn and chopped potatoes, toss with (1) and put into fridge for 15 mins.
Use spoon to form (2) into oval patties, dust a thin layer of cornstarch on both side.
Heat up 2 tbsp oil, pan-fry the shrimp cake over medium heat until browned. Serve with Del Monte Thai Sweet Chili Sauce.