Crispy Kau Chee

1/2 lb Ground pork
1/2 lb Small shrimps, chopped
1/2 lb Fish cake dough (Awa)
3/4 c Bamboo shoots, chopped
4 Dried mushrooms, chopped 2 1/4 T Green onion, chopped
2 T Chinese parsley, chopped
Salt to taste
Oyster sauce
1 Box wun tun

Soak dried mushrooms, remove stems. Combine all ingredients and mix well.Place a tablespoon ofmixture into each wun tun. Fold crosswise and seal with water. Deep fry at 375 degrees til brown.

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