1/2 lb Shrimp
1/2 lb Lean pork
1/2 c Scallions
1/2 ts Salt
1/4 ts Pepper
3 -(up to)
4 tb Oil
Soy sauce
1. Shell and devein shrimp; cut pork in chunks and scallions in thirds.
Mince together, or machine-grind twice at a medium setting.
2. Blend in salt and pepper and form mixture into small cakes, about 1-1/2
inches in diameter and 1/2 inch thick.
3. Heat oil. Pan fry shrimp cakes over medium heat until cooked through and
golden on both sides. Then sprinkle with soy sauce and serve. VARIATION:
For the pork and scallions, substitute 1/2 pound fish fillets, 1/2 cup
blanched almond meats and 2 bacon strips. In step 2, omit the pepper and
add 1 tablespoon cornstarch, 1 tablespoon soy sauce and 1 teaspoon oil.
Cook as in step 3, but do not sprinkle with soy sauce when serving.
From The Thousand Recipe Chinese Cookbook, ISBN 0-517-65870-4. Downloaded
from Glen’s MM Recipe Archive,
Yields
6 Servings