Sunflower Patterned Shrimp Cakes click to see closer Materials: 200g shrimps fat pork water chestnuts 12 slices of bread 2 eggs 5g sunflower seeds Preparations: Mince and combine the shrimps, fat pork and water chestnuts; add dissolved cornstarch and seasonings, stir well. Trim the bread into rounds and spread with shrimp paste. Put egg yolk, like sunflower petals, around the shrimp paste; beat the egg white till firm, spread over the shrimp paste, insert melon seeds into the egg white, deep-fry in 5-fold hot oil over a medium heat till the bread turns golden brown.