Peking shrimp ball soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg | |
| 2 | teaspoons | Dry sherry |
| 2 | teaspoons | Cornstarch |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Fresh grated ginger |
| ¼ | cup | Finely chopped water chestnuts |
| ½ | pounds | Medium shrimp ** |
| Soup | ||
| 2 | ounces | Bean threads |
| 4 | cups | Chicken broth |
| 1 | teaspoon | Dry sherry |
| 1 | teaspoon | Soy sauce |
| ¼ | pounds | Mushrooms, sliced |
| 20 | Snow peas * | |
| 3 | Sprigs cilantro | |
| Shrimp Balls | ||
| Salt to taste | ||
Directions
*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.