Yield: 4 Servings
|¼ cup||Smoked ham|
|1 \N||Egg white|
|1 teaspoon||Soy sauce (up to)|
|\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, .