1/2 lb. river shrimp, pureed

1/2 lb. chicken or ground turkey
2 pkgs. sweet potatoes, rd. or
3 medium sweet potatoes cut in 1/2 rds.
1 egg
1 cup finely chopped cabbage

MEAT MIX:

3 tbl. corn starch
2 tbl. light soy
1 tbl. sesame oil
  1. Puree the shrimp and chicken together.
  2. Add meat mix and cabbage to shrimp and chicken, mix well.
  3. If using a commercial package of sweet potatoes, cover like shrimp toast. Freeze 5 minutes.
  4. If using fresh sweet potatoes, boil slices 5 minutes then drain with Chinese strainer, pat dry. Let stand in freezer 5 minutes for drying then cover like shrimp toast and deep fry 1 minute. Watch potatoes don't get to brown. Cover with master sauce and scallions or eat plain with duck sauce.