Free Recipe Peking Shrimp Ball Soup
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Peking Shrimp Ball Soup Recipe
-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
Peking Shrimp Ball Soup Preparation
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. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 4
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