Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the 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

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.

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