Shrimp Roll

Filling:

• 1 sm. pkg. raw fishcake
• 1 can (6 oz.) water chestnut, chopped
• 2 stalks green onions, minced
• Salt and pepper to taste

• 2 lbs. shrimps
• 1 pkg. bacon, cut in half, lengthwise
• 2 eggs, beaten
• Flour
• Oil for deep frying

Mix together fishcake, water chestnut, green onions, salt and pepper. Refrigerate. Shell and clean shrimps. Slice back of shrimp and stuff with 1 teaspoon of filling. Wrap bacon around each filled shrimp. Dip shrimps in egg and roll in flour. Deep fry until done.