| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Asian | New, Text, Import | 1 | Servings |
INGREDIENTS
| 2 | qt | Chicken stock |
| 1/4 | lb | Ground pork |
| 1 | tb | Minced scallions |
| 1 | tb | Soy sauce |
| 1 | ts | Finely-minced ginger |
| 1 | ts | Sesame oil |
| 1/4 | lb | Ground shrimp |
| 1/2 | c | Cellophane noodles, cooked, cooled and, roughly choppe |
| 1 1/2 | ts | Soy sauce |
| 1 | ts | Minced scallions |
| 1 | ts | Minced garlic |
| 6 | Napa cabbage leaves, blanched, and cooled | |
| 6 | Long scallion greens, blanched, and cooled | |
| Chopped scallions,, for garnish |
INSTRUCTIONS
PORK MEATBALLS SHRIMP ROLLS In a soup pot slowly heat chicken stock to a simmer. Make meatballs: Combine ingredients and form into 1/3-inch balls. Make shrimp rolls: Combine shrimp and next 4 ingredients. Lay out cabbage leaves, heap 1 1/2 tablespoons of filling in center and fold up like an egg roll; tie securely with a scallion. Carefully drop meatballs and shrimp rolls into simmering stock. Cook at a low simmer, 15 minutes. Toss some chopped scallions into soup pot, adjust seasonings and serve. Yield: 6 servings Posted to MC-Recipe Digest V1 #326 Recipe by: ESSENCE OF EMERIL SHOW#EE086 From: Meg Antczak <[email protected]> Date: Mon, 2 Dec 1996 08:25:49 -0500
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