Peking Shrimp Ball Soup

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.