Peking Shrimp Ball Soup
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Scan day: 03 March 2014 UTC
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Description: Calling for sherry, soy, bean threads, snow peas, and chicken broth.
RecipeSource: Peking Shrimp Ball Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. ---------- Recipe via Meal-Master (tm) v8.02 Title: PEKING SHRIMP BALL SOUP Categories: Main dish Yield: 4 servings -Shrimp Balls - 1 Egg 2 ts Dry sherry 2 ts Cornstarch 1/2 ts Salt 1/2 ts Fresh grated ginger 1/4 c Finely chopped water -chestnuts 1/2 lb Medium-size raw shrimp, -shelled, deveined & finely -chopped -Soup - 2 oz Bean threads 4 c Chicken broth 1 ts Dry sherry 1 ts Soy sauce 1/4 lb Mushrooms, thinly sliced 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 oil-coated hands, roll shrimp filling into walnut-size 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
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