INGREDIENTS

INSTRUCTIONS

1. Shell and devein shrimp; then mince or grind with water chestnuts,
scallion stalk and ginger root.
2. Beat egg and blend into mixture, along with cornstarch, salt, pepper and
stock. Form into 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 each side. Remove from pan.
4. Meanwhile cut Chinese cabbage stems in 1-inch sections and blanch.
5. Heat remaining oil. Add remaining salt, then Chinese cabbage. Stir-fry
to cook through (about 2 minutes). Return shrimp cakes; cook, covered, only
to reheat. Serve at once.
NOTE: The shrimp mixture can be pan-fried as 1 large pancake, then cut in
3/4    inch cubes and reheated.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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