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4 servings
suggest servings
| Shrimp balls | |||
| 1 | each | egg | |
| 2 | teaspoons | sherry | dry |
| 2 | teaspoons | cornstarch | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | ginger | fresh grated |
| 1/4 | cup | water chestnuts | finely chopped |
| 1/2 | pound | shrimp | shelled, deveined, finely chopped |
| Soup | |||
| 2 | ounces | bean threads | |
| 4 | cups | chicken broth | |
| 1 | teaspoon | sherry | dry |
| 1 | teaspoon | soy sauce | |
| 1/4 | pound | mushrooms | thinly |
| 20 | each | snow pea pods | ends and string removed |
| 3 | sprigs | cilantro | fresh |
| 1 | x | salt | to taste |
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 inch 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.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 883mg | 37% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 5.0g | |
| Protein 21.0g | 41% |
| Vitamin A | 24% | Vitamin C | 12% | |
| Calcium | 5% | Iron | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Making tofu can be an interesting challenge. The price of soybeans and nigari is negligible, but making tofu does take time and is painstaking. This process has been done by hand for centuries, beginning early each morning. Only someone who has made th...
i tried this and it was very good but bland i did it again last night but added a little rosemary also in the inside and used a whole sprig in the sauce and took it out when it was done it was great this recipe is good but needs a little spice to it
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