1 lb. shrimps

1/2 lb. ground pork

2 tbsp. cornstarch

2 tbsp. sherry

2 tbsp. shoyu

1 tsp. salt

2 tsp. sugar

4 tbsp. water

2 tbsp. oil

Shell and clean shrimps and grind them up. If no grinder, may be chopped fine. Mix ground pork and shrimp with starch, sherry, shoyu, salt, sugar and water. Shape into plum sized balls or into cakes 1/2” thick by one or two inch diameter. Heat the oil in a skillet and fry. Use medium heat to assure cooking through. Serve hot.

Variation:

1/2 lb. mushroom, 8 oz. can

2 tbsp. shoyu

1 cup water - use water from canned mushroom and add enough water to make 1 cup

Simmer balls in water. Add mushrooms and shoyu.