Peking shrimp ball

Yield: 1 Servings

Measure Ingredient
1 \N Egg; separated
2 teaspoons Dry sherry
2 teaspoons Cornstarch
½ teaspoon Salt
½ teaspoon Fresh ginger; grated
¼ cup Waterchestnuts; finely chopped
½ pounds Medium shrimp; shelled,deveined & finely chopped

In a bowl, beat egg white until foamy. Blend together sherry ad cornstarch, then stir into egg white along with salt and ginger. Add water chestnuts and shrimp; mix well.

Heat a pan of water to simmering. With oil coated hands, roll shrimp filling into walnut sized balls. Drop into simmering water a dew 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 for up to 2 days. Posted to TNT - Prodigy's Recipe Exchange Newsletter by UCJU31A@... ( M BROOMER) on Aug 30, 1997

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