Uncooked shrimp filling
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp |
| ⅛ | pounds | Pork fat |
| ½ | cup | Water chestnuts |
| 2 | tablespoons | Chinese parsley |
| 1 | Scallion | |
| 1 | tablespoon | Sherry |
| ½ | teaspoon | Salt |
Directions
1. Shell and devein shrimp.
2. Mince together shrimp, pork fat, water chestnuts, Chinese parsley and scallion.
3. Then add sherry and salt and mix well to blend. VARIATIONS: 1. For the raw shrimp, substitute cooked shrimp.
2. For the vegetables, substitute 1 cup celery and ½ cup bamboo shoots, both shredded. (Roll the celery in a towel, pressing gently to remove moisture.) In step 3, omit the sherry, and add instead 2 tablespoons oil, the salt and a dash of pepper.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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