Pan-Fried Shrimp Cakes With Pork
Yield: 6 Servings

1/2 lb shrimp
1/2 lb lean pork
1/2 c scallions
1/2 ts salt
1/4 ts pepper (up to)
4 tb oil
soy sauce

Shell and devein shrimp; cut pork in chunks and scallions in thirds. Mince together, or machine-grind twice at a medium setting. Blend in salt and pepper and form mixture into small cakes, about 1-1/2 inches in diameter and 1/2 inch thick. Heat oil. Pan fry shrimp cakes over medium heat until cooked through and golden on both sides. Then sprinkle with soy sauce and serve.

VARIATION: 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.