Name: Peking Shrimp Ball Soup
Ingredients: -Shrimp Balls -; 1 Egg; 2 ts Dry sherry; 2 ts Cornstarch; 1/2 ts Salt; 1/2 ts Fresh grated ginger; 1/4 c Finely chopped water chestnuts; 1/2 lb Medium-size raw shrimp, shelled, deveined & finely chopped Soup -; 2 oz Bean threads; 4 c Chicken broth; 1 ts Dry sherry; 1 ts Soy sauce; 1/4 lb Mushrooms, thinly sliced; 20 Snow peas, ends and string removed; 3 Sprigs fresh cilantro salt

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Meats		Main dish	4	Servings

INGREDIENTS

		-Shrimp Balls –
1		Egg
2	ts	Dry sherry
2	ts	Cornstarch
1/2	ts	Salt
1/2	ts	Fresh grated ginger
1/4	c	Finely chopped water chestnuts
1/2	lb	Medium-size raw shrimp, shelled, deveined & finely chopped Soup –
2	oz	Bean threads
4	c	Chicken broth
1	ts	Dry sherry
1	ts	Soy sauce
1/4	lb	Mushrooms, thinly sliced
20		Snow peas, ends and string removed
3		Sprigs fresh cilantro salt

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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