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Oyster Sausages

Fish and Seafood

Oyster Sausages
8 ounces dried oysters rinsed in hot water, then refresh the hot water and allow them them to sit in it for half an hour, then drain
1/4 pound raw fish
1/4 pound fully cooked ham
1/2 cup water chestnuts or bamboo shoots
1 cup soaked shiitake mushrooms, stems removed and discarded
1/4 cup canned bamboo shoots
3 slices fresh ginger
1 egg, beaten
1/4 cup vegetable oil
several sprigs fresh coriander for garnish
1. Mince or grind the oysters, with the raw fish, ham, water chestnuts or bamboo shoots, mushrooms, and the ginger, then add the egg and shape into two- or three-inch round patties about one-quarter-inch thick.
2. Heat wok or fry-pan, add the oil, and fry te patties on one side, ten on the other side, until set and browned. Serve then with the garnish on top.

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