Title: Crispy Kau Chee
Categories: Appetizer Ethnic Seafood Pork
Yield: 1 Platter

1/2	lb	Ground pork
1/2	lb	Small shrimps, chopped
1/2	lb	Fish cake dough (Awa)
3/4	c	Bamboo shoots, chopped
4		Dried mushrooms, chopped
2 1/4	tb	Green onion, chopped
2	tb	Chinese parsley, chopped
		Salt to taste
		Oyster sauce
1		Box wun tun

Soak dried mushrooms, remove stems. Combine all ingredients and mix well. Place a tablespoon ofmixture into each wun tun. Fold crosswise and seal with water. Deep fry at 375 degrees til brown. Barbara Yim

St. Ann's Altar and Rosary Society, Kaneohe, HI, April 1972

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