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---------- Recipe via Meal-Master (tm) v8.02
Title: PEKING SHRIMP BALL SOUP
Categories: Main dish
Yield: 4 servings
-Shrimp Balls -
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,
-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.
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