Uncooked shrimp filling

Yield: 12 Servings

Measure Ingredient
1 pounds Shrimp
⅛ pounds Pork fat
½ cup Water chestnuts
2 tablespoons Chinese parsley
1 \N Scallion
1 tablespoon Sherry
½ teaspoon Salt

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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