| 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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