---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PEKING SHRIMP BALL SOUP
 Categories: Main dish
      Yield: 4 servings
 
           -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
 
   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.
 
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