1-2 lbs. river shrimp pureed as for shrimp toast adding 2 extra eggs
1 c. finely chopped bak choi
1 scallion, chopped fine
1/3 c. water chestnuts
SAUCE:
1 1/2 c. master sauce
1 tbl. ketchup
1 tsp. Szech bean sauce
corn starch paste (light)
Mix all ingredients. If to loose, add some tapioca starch. Form or spoon into pan like potato pancakes. Fry till lightly brown on each side. Pour on sauce and scallions.