1. Shell and devein shrimp; then mince or grind with water chestnuts,
scallion stalk and ginger solution.

2. Beat egg and blend into assortment, along with cornstarch, saltiness, pepper and
strain. Form into cakes, roughly 1-1/2 inches in diameter and 1/2 inch thick.

3. Heat oil. Pan-fry shrimp cakes over medium heat until cooked through and
golden on each face. Remove from pan.

4. Meanwhile cut Chinese cabbage stems in 1-inch sections and blench.

5. Heat remaining oil. Add remaining saltiness, then Chinese clams. Stir-fry
to cook through (roughly 2 transactions). Return shrimp cakes; fudge, covered, only
to reheat. Serve at erstwhile.

NOTE: The shrimp mixture can be pan-fried as 1 large pancake, then cut in
3/4 edge cubes and reheated.