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3/4 lb Medium shrimp (25 to 35 per
-pound), shelled and
-deveined
1 ts Salt
1/2 lb Pork butt, finely chopped
1 ts Peeled, grated fresh ginger
1 ts Sugar
pn White pepper
1 tb Light soy sauce
1 tb Dry sherry or rice wine
1 ts Asian sesame oil
2 ts Cornstarch
2 Green onions (white part
-only), minced
4 Water chestnuts, peeled and
-finely chopped
1 Package thin won ton skins
1 Servings