Recipe - Peking Shrimp Ball Soup

Shrimp Balls
1 Egg
2 teaspoon Dry sherry
2 teaspoon Cornstarch
One half teaspoon Salt
One half teaspoon Fresh grated ginger
One fourth cup Finely chopped water
chestnuts
One half pound Mediumsize raw shrimp,
shelled, deveined & finely
chopped
Soup
2 ounce Bean threads
4 cup Chicken broth
1 teaspoon Dry sherry
1 teaspoon Soy sauce
One fourth pound Mushrooms, thinly cut or sliced up
20 Snow peas, ends and string
removed
3 Sprigs fresh cilantro
salt

Balls In a bowl, beat egg white until foamy. Blend together sherry and
cornstarch, then stir into egg white along with salt and ginger. Add water
chestnuts and shrimp; mix well. With oilcoated hands, roll shrimp filling
into walnutsize balls. Heat a pan of water to simmering. Drop in shrimp
balls a few 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 up to two days.
Soup Cover bean threads with warm water and let stand for 30 minutes.
Drain, then place on a cutting board and cut in 6" lengths. In a 2quart
pan heat chicken broth, sherry and soy just to boiling. Add bean threads
and mushrooms and simmer, uncovered for 5 minutes. Add snow peas and cook
for two minutes. Add shrimp balls and cook just until heated through.
Garnish with cilantro and season to taste with salt.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini