Recipe - Peking Shrimp Ball

1 Egg; separated
2 teaspoon Dry sherry
2 teaspoon Cornstarch
One half teaspoon Salt
One half teaspoon Fresh ginger; grated
One fourth cup Waterchestnuts; finely
chopped
One half pound Medium shrimp;
shelled,deveined & finely
chopped

In a bowl, beat egg white until foamy. Blend together sherry ad cornstarch,
then stir into egg white along with salt and ginger. Add water chestnuts
and shrimp; mix well.

Heat a pan of water to simmering. With oil coated hands, roll shrimp
filling into walnut sized balls. Drop into simmering water a dew at a time
and simmer gently until they float (about four to five minutes) Drain and
discard liquid. If made ahead, cool, cover and refrigerate for up to 2
days. Posted to TNT Prodigy's Recipe Exchange Newsletter by
UCJU31A@prodigy.com ( M BROOMER) on Aug 30, 1997