| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains | Chinese | Seafood | 12 | Servings |
INGREDIENTS
| 1 | lb | Shrimp |
| 1/8 | lb | Pork fat |
| 1/2 | c | Water chestnuts |
| 2 | tb | Chinese parsley |
| 1 | Scallion | |
| 1 | tb | Sherry |
| 1/2 | ts | Salt |
INSTRUCTIONS
1. Shell and devein shrimp. 2. Mince together shrimp, pork fat, water chestnuts, Chinese parsley and scallion. 3. Then add sherry and salt and mix well to blend. VARIATIONS: 1. For the raw shrimp, substitute cooked shrimp. 2. For the vegetables, substitute 1 cup celery and 1/2 cup bamboo shoots, both shredded. (Roll the celery in a towel, pressing gently to remove moisture.) In step 3, omit the sherry, and add instead 2 tablespoons oil, the salt and a dash of pepper. 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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