Makes 5 to 6 servings.

• 1 lb shrimp fresh or frozen

• 1 lb pork filet or tenderloin

• 1 to 2 cans (1/3 cup) fresh or frozen crab meat

• 5 tablespoons chopped onion

• 1/3 cup water chestnuts cut into 1/4" squares

• 1 teaspoons salt

• 2 teaspoons sugar

• 1/4 teaspoon black pepper

• 4 to 5 eggs slightly beaten

• 1 box bread crumbs (2 cups)

Slice the pork finely. Mash shrimp and pork with a meat tenderizer or mallet. Mix all ingredients together. Make small balls 1 to 1 1/2" diameter. Roll each ball in bread crumbs, then dip in beaten egg and roll again in bread crumbs. Fry in deep oil at 350F until golden brown. Remove and drain on paper towel. Place in warm oven until ready to serve. Can be served as hors d'oeuvres or as main course with salad or lettuce (bib or romaine) 

Last Updated: 05/04/07

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