| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 1/2 | lb | Lean pork |
| 1/2 | c | Scallions |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper (up to) |
| 4 | tb | Oil |
| Soy sauce |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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