Peking Shrimp Ball Soup Recipe

Peking Shrimp Ball Soup Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
-Shrimp Balls -,
1: Egg,
2 tsp: Dry sherry,
2 tsp: Cornstarch,
1/2 tsp: Salt,
1/2 tsp: Fresh grated ginger,
1/4 cup: Finely chopped water chestnuts,
1/2 lbs: Medium-size raw shrimp, shelled, deveined & finely chopped Soup -
2 ounce: Bean threads,
4 cup: Chicken broth,
1 tsp: Dry sherry,
1 tsp: Soy sauce,
1/4 lbs: Mushrooms, thinly sliced
20: Snow peas, ends and string removed
3 Sprigs: fresh cilantro salt,

Directions:

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" lengths.
In a 2-quart 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.


Source from luhu.jp