Instructions: 1. Shell and devein shrimp; cut pork in chunks and scallions in thirds.

Mince together, or machine-grind twice at a medium setting.

2. Blend in salt and pepper and form mixture into small cakes, about 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 serve. VARIATION: For the pork and scallions, substitute 1/2 pound fish fillets, 1/2 cup blanched almond meats and 2 bacon strips. In step 2, omit the pepper and add 1 tablespoon cornstarch, 1 tablespoon soy sauce and 1 teaspoon oil.

Cook as in step 3, but do not sprinkle with soy sauce when serving.

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