Shrimp balls for soup

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, .

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