Peking shrimp ball
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 |
Directions
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