Recipe - Pan-Fried Shrimp Cakes With Pork

One half pound Shrimp
One half pound Lean pork
One half cup Scallions
One half teaspoon Salt
One fourth teaspoon Pepper
3 (up to)
4 tablespoon Oil
Soy sauce

1. Shell and devein shrimp; cut pork in chunks and scallions in thirds.
Mince together, or machinegrind twice at a medium setting.

2. Blend in salt and pepper and form mixture into small cakes, about 11/2
inches in diameter and One half 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 One half pound fish fillets, One half 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.