Guam's release from Japanese occupation during World War II is celebrated each year through Liberation Day, one of the country's most important national holidays.

Hawaii-based members of the Guamanian community are holding a 65th Guam Liberation celebration on Saturday from 1 to 6 p.m. at Bowen Park at Schofield Barracks. The potluck event will feature traditional food, games and raffle drawings.

In anticipation of the festivities, event planner Ted Taijeron shares the following traditional recipe.

SHRIMP PATTIES

5 cups flour

2 teaspoons baking powder

1 tablespoon garlic powder

Salt and pepper, to taste

6 eggs

2 cans Carnation evaporated milk

1 box of frozen shrimp, coarsely chopped

1 medium onion, minced

1 bag mixed vegetables, minced

3 cups salad oil

Tabasco sauce, to taste

Mix together dry ingredients.

Add in eggs and milk; stir until smooth. Add shrimp, onion and vegetables. Batter should be thick enough to hold its form when dropped into hot oil.

Heat oil for deep frying.

Drop 1/3 cup of batter (about 2 to 3 tablespoons) into hot oil and cook until patty rises to the top and turns golden brown. Remove from pan and sprinkle with Tabasco, if desired. Serves 6 to 8.

Approximate nutritional analysis, based on 8 servings and not including salt to taste: 870 calories, 46 g fat, 8 g saturated fat, 280 mg cholesterol, 350 mg sodium, 79 g carbohydrate, 5 g fiber, 11 g sugar, 33 g protein