1. Shell and devein shrimp; cut pork in chunks and scallions in thirds.
Mince unitedly, or machine-grind twice at a medium scope.

2. Blend in salt and pepper and form mixture into small cakes, some 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 both sides. Then sprinkle with soy sauce and service. VERSION:
For the pork and scallions, relief 1/2 pound fish fillets, 1/2 cup
blanched almond meats and 2 bacon strips. In tone 2, omit the pepper and
subjoin 1 tablespoon cornstarch, 1 tablespoon soy sauce and 1 teaspoon oil.
Cook as in step 3, but do not sprinkle with soy when serving.