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Shrimp and Pork Hash

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

This recipe goes with Pan-steamed Sole with Shrimp and Pork Hash

Sunset APRIL 2002

  • Yield: Makes about 1 1/4 cups


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 44%
  • Protein: 12g
  • Fat: 6.8g
  • Saturated fat: 2.4g
  • Carbohydrate: 6.8g
  • Fiber: 0.6g
  • Sodium: 396mg
  • Cholesterol: 64mg

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Shrimp and Pork Hash Recipe