Peking shrimp ball soup

Yield: 4 servings

Measure Ingredient
1 \N 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 **
\N \N Soup
2 ounces Bean threads
4 cups Chicken broth
1 teaspoon Dry sherry
1 teaspoon Soy sauce
¼ pounds Mushrooms, sliced
20 \N Snow peas *
3 \N Sprigs cilantro
\N \N Shrimp Balls
\N \N Salt to taste

*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.

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