| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Soups | 1 | Servings | |
INGREDIENTS
| 1 | Egg; separated | |
| 2 | ts | Dry sherry |
| 2 | ts | Cornstarch |
| 1/2 | ts | Salt |
| 1/2 | ts | Fresh ginger; grated |
| 1/4 | c | Waterchestnuts; finely chopped |
| 1/2 | lb | Medium shrimp; shelled,deveined & finely chopped |
INSTRUCTIONS
In a bowl, beat egg white until foamy. Blend together sherry ad cornstarch, then stir into egg white along with salt and ginger. Add water chestnuts and shrimp; mix well. Heat a pan of water to simmering. With oil coated hands, roll shrimp filling into walnut sized balls. Drop into simmering water a dew 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 for up to 2 days. Posted to TNT - Prodigy's Recipe Exchange Newsletter by UCJU31A@prodigy.com ( M BROOMER) on Aug 30, 1997
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