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Ingredients

1 cup raw shrimp with heads
3/4 cup shredded cabbage
1 1/2 cups water
1 cup diced cooked pork
2 garlic cloves, minced
2/3 cup sliced water chestnuts
1/4 cup oil
1 cup lima beans
1/3 cup chopped onion
1/2 cup toasted chopped almonds
3 slices bacon, diced
Lettuce leaves
3 1/2 cups cut green beans
6 tablespoons sugar
3 1/2 Tablespoons soy sauce
2 tablespoons flour
Directions

1. SHELL and devein shrimp, reserving heads.

2. POUND shrimp heads. Add 1/2 cup boiling water. Let stand 30 minutes.

3. STRAIN, reserving liquid. Discard heads.

4. SAUTE garlic in oil.

5. ADD shrimp, onion, bacon, green beans, 1 Tablespoon soy sauce, salt, cabbage, pork, water chestnuts, lima beans and reserved shrimp liquid. Cover. Cook until vegetables are tender, about 20 minutes. COOL.

6. PLACE 1 to 2 Tablespoons of filling mixture and 1/2 teaspoon almonds on a lettuce leaf.

7. WRAP. Fasten with pick if necessary. REPEAT until filling is used.

8. BLEND flour and sugar in saucepan. ADD 2 1/2 Tablespoons soy sauce and 1 cup water gradually. COOK, stirring, until thickened.

9. SERVE as a dip with lettuce and shrimp rolls.

Approximately 4 dozen.