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Crispy Kau Chee

appetizers, ethnic, pork, seafood

1/2 lb ground pork
1/2 lb small shrimps, chopped
1/2 lb fish cake dough (awa)
3/4 cup bamboo shoots, chopped
4 dried mushrooms, chopped
2 1/4 tablespoon green onion, chopped
2 tablespoon chinese parsley, chopped
1 salt to taste
1 oyster sauce
1 box wun tun

Soak dried mushrooms, remove stems. Combine all ingredients and mix well. Place a tablespoon ofmixture into each wun tun. Fold crosswise and seal with water. Deep fry at 375 degrees til brown. Barbara Yim St. Ann's Altar and Rosary Society, Kaneohe, HI, April 1972

Yield: 1 platter

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