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

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Shrimp and Pork (Dien-Hsing - Strike the Heart)
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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  1. 8 oz. Shrimp, peeled and deveined, minced
  2. 8 oz. Pork But, diced
  3. 4 oz. Water Chestnuts, minced
  4. 2 Tbsp. Soy Sauce
  5. 1 Tbsp. Sherry
  6. 1⁄2 Tbsp. Salt
  7. 1 tsp. Granulated Sugar
  8. 1⁄2 tsp. Ginger Root, minced
  9. 1⁄2 tsp. Garlic Cloves, minced
  10. 3 Tbsp. Cornstarch
  11. 2 Tbsp. Red Bell Peppers, minced
  12. 2 Tbsp. Green Onion, minced
  13. 1 Tbsp. Cilantro, minced
  14. 3 each Extra Large Eggs
  15. 2 oz. Canola Oil
  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.
Nino Salvaggio