1/2 lb. bay shrimp
1/2 lb. bean sprouts
1 celery ribs, thinly sliced
1/2 c. water chestnuts, sliced
1/2 onion, thinly sliced
3 tbsp. Maggie Gin's stir fry sauce
2 tbsp. cornstarch
5 lg. eggs
Corn oil for browning

Combine shrimp, vegetables, Maggie Gin's sauce, cornstarch, and eggs to form a thick batter. Heat about 2 tablespoons oil in heavy skillet. Spoon 1/2 cup batter into skillet to form each pancake.

Cook until brown on underside and partially set, about 5 minutes. Carefully turn with spatula to brown top side. Remove cakes from skillet and keep warm. Repeat with remaining batter until all cakes are cooked, adding more oil as needed. Serves 3-4.