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