Yield: 12 Servings
|⅛ pounds||Pork fat|
|½ cup||Water chestnuts|
|2 tablespoons||Chinese parsley|
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, .