| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 1/4 | c | Smoked ham |
| 1 | Egg white | |
| 1/4 | t | Salt |
| 1/2 | t | Sugar |
| 2 | t | Cornstarch |
| 1 | t | Soy sauce |
| 4 | up to | |
| 6 | c | Water |
| Soup stock |
INSTRUCTIONS
Shell and devein shrimp. Then mince with smoked ham. Blend egg white into shrimp mixture, along with salt, sugar, cornstarch and soy sauce. Form into walnut-size balls. Bring water to a boil and carefully drop in shrimp balls, a few at a time. Cover and cook gently until they float (3 to 4 minutes). Drain, discarding liquid. Place shrimp balls in a large tureen. Bring stock to a boil and pour over. (The richer the soup stock, the better the dish). NOTE: These shrimp balls may be prepared a day or two in advance and refrigerated. VARIATIONS: In step 1, omit the ham and add 1 slice fresh ginger root, minced. In step 2, omit the sugar, cornstarch and soy sauce; add 1 tablespoon sherry. In step 3, instead of cooking the shrimp balls in water, bring the stock (in which they're to be served) to a boil; then simmer shrimp balls, covered, 5 minutes. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 93
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 71.4mg
Sodium: 2715mg
Potassium: 400.1mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: <1g
Protein: 15.4g