Shrimp Ball Soup
|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)|
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.