Pan-fried shrimp cakes with pork

6 Servings

Ingredients

Quantity Ingredient
½ pounds Shrimp
½ pounds Lean pork
½ cup Scallions
½ teaspoon Salt
¼ teaspoon Pepper (up to)
4 tablespoons Oil
Soy sauce

Directions

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 1-½ inches in diameter and ½ 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 ½ pound fish fillets, ½ 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, .

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