Yield: 4 servings
|1 cup||Shrimp -- ground|
|1 small||Hard-boiled egg -- finely|
|1 small||Onion -- finely ground|
|1||Egg -- beaten|
|Salt and pepper|
1. Mix all the ingredients using your hand, then shape into small balls. Drop into the simmering broth to cook.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books