Tod Man Kung (Shrimp Cakes)

• 1 pound, 1-23 ounces, weight Shrimp
• 1/2 pounds, 2-58 ounces, weight Pork With Fat
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Sugar
• 1 teaspoon Pepper
• 1 Tablespoon Salt
• 3 Tablespoons Wheat Flour
• Vegetable Oil
• 3/4 pounds, 2-18 ounces, weight Bread Crumbs

1. Mince shrimp and pork and then puree them in the food processor or blender.
2. Mix all seasonings and wheat flour in a large bowl, stir in meat mixture, cover and let it sit for 30 minutes or more in the fridge.
3. Put a small amount of vegetable oil on your hands and mold the cakes into flat rounds about 4 in diameter.
4. Evenly coat the cakes with bread crumbs and poke a hole in the middle with a chop stick.
5. Add vegetable oil to a small skillet and heat to medium heat.
6. Place 3-4 cakes at a time until golden brown (total frying time is around 6 minutes).
7. Serve with sweet chili sauce, mayonnaise and lemon mix or any other tasty dipping sauce or plum sauce.

shrimp, fat, soy sauce, sugar, pepper, salt, flour, vegetable oil, bread crumbs

Taken from tastykitchen.com/recipes/appetizers-and-snacks/tod-man-kung-shrimp-cakes/ (may not work)