Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Shrimp |
| ¼ cup | Smoked ham |
| 1 \N | Egg white |
| ¼ teaspoon | Salt |
| ½ teaspoon | Sugar |
| 2 teaspoons | Cornstarch |
| 1 teaspoon | Soy sauce (up to) |
| 6 cups | Water |
| \N \N | Soup stock |
1. Shell and devein shrimp. Then mince with smoked ham.
2. Blend egg white into shrimp mixture, along with salt, sugar, cornstarch and soy sauce. Form into walnut-size balls.
3. Bring water to a boil and carefully drop in shrimp balls, a few at a time. Cover and cook gently until they float (3 to 4 minutes). Drain, discarding liquid.
4. Place shrimp balls in a large tureen. Bring stock to a boil and pour over. (The richer the soup stock, the better the dish).
NOTE: These shrimp balls may be prepared a day or two in advance and refrigerated. VARIATIONS:
1. In step 1, omit the ham and add 1 slice fresh ginger root, minced.
2. In step 2, omit the sugar, cornstarch and soy sauce; add 1 tablespoon sherry.
3. In step 3, instead of cooking the shrimp balls in water, bring the stock (in which they're to be served) to a boil; then simmer shrimp balls, covered, 5 minutes.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .