Instructions: 1. Shell and devein shrimp.

2. Mince together shrimp, pork fat, water chestnuts, Chinese parsley and scallion.

3. Then add sherry and salt and mix well to blend. VARIATIONS:

1. For the raw shrimp, substitute cooked shrimp.

2. For the vegetables, substitute 1 cup celery and 1/2 cup bamboo shoots, both shredded. (Roll the celery in a towel, pressing gently to remove moisture.) In step 3, omit the sherry, and add instead 2 tablespoons oil, the salt and a dash of pepper.

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