1. Shell and devein shrimp; then mince or grind with water chestnuts, scallion stalk and ginger root.

2. Beat egg and blend into mixture, along with cornstarch, salt, pepper and stock. Form into cakes, about 1-1/2 inches in diameter and 1/2 inch thick.

3. Heat oil. Pan-fry shrimp cakes over medium heat until cooked through and golden on each side. Remove from pan.

4. Meanwhile cut Chinese cabbage stems in 1-inch sections and blanch.

5. Heat remaining oil. Add remaining salt, then Chinese cabbage. Stir-fry to cook through (about 2 minutes). Return shrimp cakes; cook, covered, only to reheat. Serve at once.

3/4 inch cubes and reheated.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.