You are here

Shrimp Ball Soup

admin's picture
Shrimp Ball Soup has a lovely taste. Shrimp Ball Soup gets its taste from shrimp filling mixed with chicken broth and mushrooms. Shrimp Ball Soup is cherished by many seafood lovers.
Ingredients
  Shrimp filling 1 Cup (16 tbs)
  Bean threads 2 Ounce
  Chicken broth/Canned chicken broth 4 Cup (64 tbs)
  Dry sherry 1 Teaspoon
  Soy sauce 1 Teaspoon
  Mushrooms 1⁄4 Pound, thinly sliced
  Snow peas 20 , ends and strings removed
  Fresh coriander 3 (Also Called Chinese Parsley Or Cilantro)
  Salt To Taste
Directions

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 4 to 5 minutes).
Drain and discard liquid.
If made ahead, cool, cover, and refrigerate up to two days.
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 2 minutes.
Add shrimp balls and cook just until heated through.
Garnish with coriander and season to taste with salt.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Seafood

Rate It

Your rating: None
4.05476
Average: 4.1 (21 votes)