Shrimp and Pork Hash

Notes: Traditionally this mixture is steamed in a shallow dish and eaten with rice.

Yield:

Makes about 1 1/4 cups

Recipe from

Nutritional Information

Calories 140
Caloriesfromfat 44 %
Protein 12 g
Fat 6.8 g
Satfat 2.4 g
Carbohydrate 6.8 g
Fiber 0.6 g
Sodium 396 mg
Cholesterol 64 mg

Ingredients

4 ounces peeled, deveined shrimp
4 ounces ground lean pork
1 large egg white
2 tablespoons cornstarch
2 tablespoons chopped peeled fresh or canned water chestnuts
2 tablespoons thinly sliced green onion
1 tablespoon prepared oyster sauce
1 teaspoon minced garlic
1/4 teaspoon Asian (toasted) sesame oil
1/4 teaspoon salt
1/8 teaspoon pepper

Preparation

Mince shrimp until it forms a coarse paste. In a bowl, mix shrimp, pork, egg white, cornstarch, water chestnuts, green onion, oyster sauce, garlic, sesame oil, salt, and pepper.

Note:

Chef Alan Wong, Honolulu, Hawaii,

Alan Wong's Restaurtant,

April 2002