Sprinkle the
shrimps with salt, rub and drain pat dry. Marinate with seasoning A for 15
minutes, beat in warm oil, and dish out. Cut the rice flour skins (Ho-Fen)
into 2 cm wide stripes. Shred the pork, and cut the hotbed chives into 1
inch long. Fry the pork shreds with 2 tbsp of oil, add the hotbed chives,
spring onions, seasoning B and stir-fry. Add the rice flour stripes and
use chopsticks to stir. Finally add shrimps and mix well. Dish them into a
plate and serve.