Recipes

Shrimp and Pork (Dien-Hsing – Strike the Heart)

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Nino Salvaggio
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Serves: 4

A Dim-Sum treat. This mixture of Shrimp and Pork make excellent appetizers but can also be a “Meatball” type garnish on noodles or as a garnishment in any Asian broth inspired soup. The mixture can be made and refrigerated for a day or two before cooking.

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Ingredients

  • 8 oz. Shrimp, peeled and deveined, minced
  • 8 oz. Pork But, diced
  • 4 oz. Water Chestnuts, minced
  • 2 Tbsp. Soy Sauce
  • 1 Tbsp. Sherry
  • 1⁄2 Tbsp. Salt
  • 1 tsp. Granulated Sugar
  • 1⁄2 tsp. Ginger Root, minced
  • 1⁄2 tsp. Garlic Cloves, minced
  • 3 Tbsp. Cornstarch
  • 2 Tbsp. Red Bell Peppers, minced
  • 2 Tbsp. Green Onion, minced
  • 1 Tbsp. Cilantro, minced
  • 3 each Extra Large Eggs
  • 2 oz. Canola Oil

Instructions

  1. Mince or grind shrimp in meat grinder (1/4″ size holes in grinder plate).
  2. Add all ingredients to this mixture and stir in well.
  3. Set fryer to 350 to 360 degrees and spoon approximately 1/2 Tbsp. at a time into the fat. Fry until medium brown. Remove and reserve on absorbent paper.
  4. This product may be kept warm in an oven at 200 degrees.
  5. Optional: Finished appetizers may be sprinkled with thin slices of green onion.

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