Peking shrimp ball soup
Yield: 4 Servings -
Ingredients:
- 1 Egg
- 2 ts Dry sherry
- 2 ts Cornstarch
- 1/2 ts Salt
- 1/2 ts Fresh grated ginger
- 1/4 c Finely chopped water -chestnuts
- 1/2 lb Medium-size raw shrimp
Instructions:
-shelled deveined & finely -chopped -Soup - 2 oz Bean threads 4 c Chicken broth 1 ts Dry sherry 1 ts Soy sauce 1/4 lb Mushrooms thinly sliced 20 Snow peas ends and string -removed 3 Sprigs fresh cilantro -salt 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.
