Peking Shrimp Ball Soup

Recipe Ingredients

1		Egg
2 teaspoons	10ml	Dry sherry
2 teaspoons	10ml	Cornstarch
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Fresh grated ginger
1/4 cup	36g / 1.3oz	Finely chopped water - chestnuts
1/2 lb	227g / 8oz	Medium shrimp **
		Soup
2 oz	56g	Bean threads
4 cups	948ml	Chicken broth
1 teaspoon	5ml	Dry sherry
1 teaspoon	5ml	Soy sauce
1/4 lb	113g / 4oz	Mushrooms - sliced
20		Snow peas *
3 sections		Cilantro
		Shrimp balls
		Salt to taste

Recipe Instructions

*Ends and strings removed from snow peas

** Shrimp should be shelled, deveined and finely chopped

Balls - In a bowl, beat egg white until foamy. Blend together sherry and cornstarch, then stir into egg white along with salt and ginger. Add water chestnuts and shrimp; mix well. With oil-coated hands, roll shrimp filling into walnut-size balls. Heat a pan of water to simmering. Drop in shrimp balls a few at a time and simmer gently until they float (about four to five minutes). Drain and discard liquid. If made ahead, cool, cover, and refrigerate up to two days.

Soup - Cover bean threads with warm water and let stand for 30 minutes. Drain, then place on a cutting board and cut in 6" lengths. In a 2-quart pan heat chicken broth, sherry and soy just to boiling. Add bean threads and mushrooms and simmer, uncovered for 5 minutes. Add snow peas and cook for two minutes. Add shrimp balls and cook just until heated through. Garnish with cilantro and season to taste with salt.

Source:
Cooking Light, Sept 1994, page 77

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