Total Calories: 87
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.
* 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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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