Crispy kau chee

1 Platter

Ingredients

Quantity Ingredient
½ pounds Ground pork
½ pounds Small shrimps, chopped
½ pounds Fish cake dough (Awa)
¾ cup Bamboo shoots, chopped
4 Dried mushrooms, chopped
2¼ tablespoon Green onion, chopped
2 tablespoons Chinese parsley, chopped
Salt to taste
Oyster sauce
1 Box wun tun

Directions

Soak dried mushrooms, remove stems. Combine all ingredients and mix well.

Place a tablespoon ofmixture into each wun tun. Fold crosswise and seal with water. Deep fry at 375 degrees til brown. Barbara Yim St. Ann's Altar and Rosary Society, Kaneohe, HI, April 1972

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