Title: Shrimp Balls for Soup
Categories: Seafood
Yield: 4 Servings

1/2 lb Shrimp
1/4 c Smoked ham
1 Egg white
1/4 ts Salt
1/2 ts Sugar
2 ts Cornstarch
1 ts Soy sauce
4 -(up to)
6 c Water
Soup stock

1. Shell and devein shrimp. Then mince with smoked ham.

2. Blend egg white into shrimp mixture, along with salt, sugar, cornstarch
and soy sauce. Form into walnut-size balls.

3. Bring water to a boil and carefully drop in shrimp balls, a few at a
time. Cover and cook gently until they float (3 to 4 minutes). Drain,
discarding liquid.

4. Place shrimp balls in a large tureen. Bring stock to a boil and pour
over. (The richer the soup stock, the better the dish).

NOTE: These shrimp balls may be prepared a day or two in advance and
refrigerated. VARIATIONS:

1. In step 1, omit the ham and add 1 slice fresh ginger root, minced.

2. In step 2, omit the sugar, cornstarch and soy sauce; add 1 tablespoon
sherry.

3. In step 3, instead of cooking the shrimp balls in water, bring the stock
(in which they're to be served) to a boil; then simmer shrimp balls,
covered, 5 minutes.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.