Peking Shrimp Ball

* Exported from MasterCook *
Peking Shrimp Ball
Catagories: Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg -- sep
2 teaspoons dry sherry
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon fresh ginger -- grated
1/4 cup waterchestnuts -- finely chopped
1/2 pound 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.