INGREDIENTS

INSTRUCTIONS

1. Shell and devein shrimp. Then mince with smoked ham.
2. Blend egg white into shrimp mixture, along with salt, sugar, cornstarch
and soy sauce. Form into walnut-size balls.
3. 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.
4. 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:
1. In step 1, omit the ham and add 1 slice fresh ginger root, minced.
2. In step 2, omit the sugar, cornstarch and soy sauce; add 1 tablespoon
sherry.
3. 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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