Peking Shrimp Ball Soup
Peking shrimp ball soup with handmade ginger-shrimp dumplings, bean thread noodles, mushrooms, and snow peas in a light chicken broth with sherry.
YIELD
4 servingsPREP
30 minCOOK
45 minREADY
75 minHandmade shrimp balls bobbing in a clear chicken broth alongside slippery bean thread noodles, sliced mushrooms, and crisp snow peas. This is a Peking-style soup that looks and tastes like something from a proper Chinese kitchen, but breaks down into two manageable stages you can even split across two days.
The shrimp balls come first. Finely chopped shrimp gets bound with beaten egg white, cornstarch, dry sherry, grated ginger, and minced water chestnuts. The water chestnuts are the secret ingredient here; they add a subtle crunch inside each ball that keeps the texture interesting instead of uniformly soft. Oil your hands before rolling to prevent sticking, and aim for walnut-sized balls. They’re done when they float to the surface after about four to five minutes of gentle simmering.
For the soup, soak the bean threads in warm water for 30 minutes so they turn from stiff and brittle to silky and pliable. Cut them into 6-inch lengths so they’re manageable in a spoon. Add the snow peas last and cook just two minutes so they stay bright green and snappy.
Pro Tips
- Make shrimp balls up to two days ahead; cool completely before refrigerating
- Chop the shrimp by hand rather than using a food processor for better texture with distinct pieces
- Keep the simmering water at a gentle bubble; a hard boil will break the shrimp balls apart
- Bean threads are also called cellophane noodles or glass noodles
Variations
- Wonton-style: Wrap the shrimp filling in wonton wrappers instead of forming balls
- Spicy broth: Add chili oil and white pepper to the finished soup
- Summer version: Swap snow peas for baby bok choy
Ingredients
Directions
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.
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