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Ducklings Swimming In A Pond

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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Eggs Chinese Chinese, Seafood, Soups 4 Servings

INGREDIENTS

6 c Rich chicken broth
1/2 c Shelled green peas, or
quartered snowpeas
12 Shelled baby shrimp
4 Nami black mushrooms
3 Egg whites
Yellow food coloring

INSTRUCTIONS

Even mature adults - gourmets no less - "oo" and "ah" when presented
with this simple-to-prepare soup.  Preparation:  Wash & soak mushrooms
in warm water for 1 hour; slice  into thin strips; reserve.  Blanch
shrimp in salted boiling water  (omit if shrimp are precooked).  Make
ducklings within hour or less of serving.  Have steamer ready.  Work
with eggs & mixing bowl at room temperature. Separate whites &  yolks;
reserve yolks for another recipe. Beat egg whites, starting  slowly,
then progressively faster after eggs begin to foam, until  eggs are
stiff but not runny. If whites are too stiff, they tend to  break apart
in shaping process.  Form 2 ducklings per serving.  Use tablespoon to
form body; flatten  egg in spoon; turn over onto steaming plate. To
body, add blob of egg  for neck & head, another piece for tail. Use
toothpick to carefully  shape head & tail.  Steam one as test. Steaming
should take 30-60 seconds to set surface  of egg. After steaming, swab
beak & tail with yellow food coloring;  put color on toothpick to mark
eyes.  Soup:  30 minutes or so before serving, heat broth to just under
boil; add mushrooms & peas.  5 minutes before serving, add shrimp &
desired seasonings.  Pour soup into warm serving bowl. Float  ducklings
on soup. Serve.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 26
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 59.7mg
Potassium: 66.5mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: 1g
Protein: 3.6g


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