Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Egg 2 oz Bean threads
2 ts Dry sherry 4 c Chicken broth
2 ts Cornstarch 1 ts Dry sherry
1/2 ts Salt 1 ts Soy sauce
1/2 ts Fresh grated ginger 1/4 lb Mushrooms, sliced
1/4 c Finely chopped water 20 Snow peas *
-chestnuts 3 Sprigs cilantro
1/2 lb Medium shrimp ** Shrimp Balls
Soup Salt to taste

*Ends and strings removed from snow peas ** Shrimp should be shelled,
deveined and finely chopped

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.

Browse by categories