Shrimp Balls For Soup
| 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.
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Nutrition (calculated from recipe ingredients)
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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