Recipe - Pan-Fried Shrimp Cakes Wchinese Cabbage

1 pound Shrimp
10 Water chestnuts
1 Scallion stalk
1 sl Fresh ginger root
1 Egg
1 teaspoon Cornstarch
One half teaspoon Salt
1 ds Pepper
1 (up to)
2 tablespoon Stock
3 (up to)
4 tablespoon Oil
1 pound Chinese cabbage
2 tablespoon Oil
One half teaspoon Salt

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 1One half inches in diameter and One half inch thick.

3. Heat oil. Panfry shrimp cakes over medium heat until cooked through and
golden on each side. Remove from pan.

4. Meanwhile cut Chinese cabbage stems in 1inch sections and blanch.

5. Heat remaining oil. Add remaining salt, then Chinese cabbage. Stirfry
to cook through (about 2 minutes). Return shrimp cakes; cook, covered, only
to reheat. Serve at once.

NOTE: The shrimp mixture can be panfried as 1 large pancake, then cut in
Three fourths inch cubes and reheated.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.