Chop the shrimp into both large and small pieces for texture.

Mash the hanpen and mix it with the chopped shrimp, bamboo shoots, and cilantro.

Add the seasoning ingredients (sake, grated ginger, salt, potato starch) to the mixture and combine well.

Shape the mixture into small patties.

Heat salad oil in a pan over medium heat and cook the patties until golden brown on both sides.

For the sweet chili sauce, combine sugar, salt, vinegar, and doubanjiang in a small bowl and mix well.