Yield: 1 Servings
|1 \N||Egg; separated|
|2 teaspoons||Dry sherry|
|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