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Eggrolls: Uncooked Shrimp Filling

Serves: 5
Total Calories: 47

Ingredients

1 pound shrimp
1/8 pound pork fat INGR
1/2 cup water chestnut
2 tablespoons Chinese parsley
1 scallion
1 tablespoon sherry
1/2 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:
* For the raw shrimp, substitute cooked shrimp.
* For the vegetables, substitute 1 cup celery and 1/2 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.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 5
Total Calories: 47
Calories from Fat: 3

This Eggrolls: Uncooked Shrimp Filling recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.


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