Recipe - Basic Braised Shrimp Balls

1 pound Shrimp
One fourth pound Pork
1 tablespoon Sherry
1 tablespoon Soy sauce
1 teaspoon Sugar
One half teaspoon Salt
1 tablespoon Cornstarch
2 tablespoon Water
3 tablespoon Oil
3 tablespoon Water

1. Shell and devein shrimp; mince or grind with pork. Then blend in sherry,
soy sauce, sugar and salt.

2. Blend cornstarch and cold water to a paste. Add to shrimp mixture,
mixing well. Form into walnut size balls; then flatten each slightly.

3. Heat oil. Brown shrimp balls lightly on all sides.

4. Add remaining water and cook, covered, over medium heat, turning several
times, until done (6 to 8 minutes).

NOTE: The pork used should have some fat. VARIATIONS:

1. For the oil, substitute lard.

2. With Chinese cabbage: In step 4, place 1 pound Chinese cabbage stems,
cut in 1inch sections, at the bottom of the pan with the shrimp balls on
top. Add One half cup water and One half teaspoon salt; then simmer, covered, 15 to
20 minutes.

3. With cucumbers: In step 4, place 2 medium cucumbers, peeled and cut in
1inch slices, at the bottom of the pan with the shrimp balls on top. Add
One half cup water and 1 tablespoon soy sauce; then simmer, covered, 10 minutes.

4. With lily buds: In step 4, place One half cup lily buds (soaked) at the
bottom of the pan with the shrimp balls on top. Add 1 cup water and 2
teaspoons soy sauce; then simmer, covered, 20 minutes.

5. With mushrooms: In step 4, add to the shrimp balls One half cup water and
simmer, covered, 10 minutes. Then add One half pound fresh mushrooms, cut or sliced up ;
and simmer, covered, 3 to 4 minutcs more.

6. With spinach: In step 4, add to the shrimp balls One half cup water and
simmer, covered, 10 minutes. Then add 1 pound whole leaf spinach and 1/2
teaspoon salt; and simmer, covered, 3 minutes more.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.