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| 1/2 x ca. 450 g | Shrimp |
| 1/2 x ca. 450 g | Lean pork |
| 1/2 Tasse | Scallions |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 3 | (up to) |
| 4 Esslöffel | oil |
| | soy sauce |
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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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