Peking Shrimp Ball Soup
Serves:
Ingredients:
1
Egg
Shrimp Balls
3
Sprigs cilantro
20
Snow peas *
1/4
lb
Mushrooms, sliced
1
ts
Soy sauce
1
ts
Dry sherry
4
c
Chicken broth
2
oz
Bean threads
Soup
1/2
lb
Medium shrimp **
chestnuts
1/4
c
Finely chopped water
1/2
ts
Fresh grated ginger
1/2
ts
Salt
2
ts
Cornstarch
2
ts
Dry sherry
Salt to taste
Method:
*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.