Title: Peking Shrimp Ball
Categories: Soups
Yield: 1 Servings

1 Egg; separated
2 ts Dry sherry
2 ts Cornstarch
1/2 ts Salt
1/2 ts Fresh ginger; grated
1/4 c Waterchestnuts; finely
-chopped
1/2 lb Medium shrimp;
-shelled,deveined & finely
-chopped

In a bowl, beat egg white until foamy. Blend together sherry ad cornstarch,
then stir into egg white along with salt and ginger. Add water chestnuts
and shrimp; mix well.

Heat a pan of water to simmering. With oil coated hands, roll shrimp
filling into walnut sized balls. Drop into simmering water a dew 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 for up to 2
days. Posted to TNT - Prodigy's Recipe Exchange Newsletter by
UCJU31A@prodigy.com ( M BROOMER) on Aug 30, 1997