From Over the Open Fire

• 11 ounces (about 3/4 pound) ground pork
• About 20 large raw shrimp, finely chopped
• 4 tablespoons chopped water chestnuts
• 6 tablespoons finely chopped scallions
• 2 garlic cloves, finely chopped
• 1 red chili, finely chopped
• 2 tablespoons chicken stock
• 1 tablespoon light soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon golden superfined sugar
• 1/2 tablespoon cornstarch
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon chili powder
• Salt

1. Combine all the ingredients in a large bowl. Beat well for about 1 minute -- you'll notice that the mixture becomes fi rmer. Divide the mixture into 4 to 6 portions (as desired) and with slightly wet hands shape each into a patty. Place on a baking sheet, cover and refrigerate for up to 8 hours. Remove the burgers from the refrigerator about 30 minutes before cooking to bring them back to room temperature.
2. Cook on the barbecue (grill) over medium heat for 6 to 7 minutes each side for small burgers, 8 to 10 minutes each side for larger ones, turning occasionally, until tender and golden brown. vAlternatively, heat a skillet on the grill and fry them over medium heat.
3. Makes four to six servings

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