Recipe for Peking Shrimp Ball Soup


1 egg
2 teaspoon dry sherry
2 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon fresh grated ginger
1/4 cup finely chopped water chestnuts
1/2 lb medium shrimp **
1 soup
2 oz bean threads
4 cup chicken broth
1 teaspoon dry sherry
1 teaspoon soy sauce
1/4 lb mushrooms, sliced
20 snow peas *
3 sprigs cilantro
1 shrimp balls
1 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.

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