Slice bamboo shoots into 5mm thick rounds. Mince the green onion and cut shiso leaves into thin strips.

Remove the vein from the shrimp, rinse under water, and pat dry. Chop finely with a knife until paste-like.

In a bowl, mix shrimp, green onion, shiso leaves, and shrimp mixture seasoning. Divide into 4 equal portions and shape into rounds.

Dust half of the bamboo shoots with half the potato starch, place shrimp mixture on top, dust again with remaining potato starch, and sandwich with the remaining bamboo shoots.

Coat the sandwiches in flour, then beaten egg, and finally breadcrumbs.

Heat salad oil to 170°C in a pot, fry the sandwiches for 4-5 minutes until golden brown, flipping occasionally.