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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 4 |
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Directions: Shell and devein the shrimp. Whirl shrimp in a blender or food
processor until finely ground. Blend in water chestnuts, egg white,
soy sauce, sesame oil, and pepper.
In a soup pot, bring broth to a boil over medium heat. Using 2
moistened teaspoons or a melon baller, drop 1/2 teaspoon portions
of the shrimp mixture into the boiling broth. As ball rise to the
surface, remove with a slotted spoon and set aside. Just before serving
return broth to a boil. Add cabbage, peas, and shrimp balls. Cook just
until cabbage is bright green (1 to 2 minutes). Add soy sauce to taste.
Ingredients:
1/2 Pound(s) Shelled, Raw Shrimp
6 Chopped Water Chestnuts
1 Egg White
2 Teaspoon(s) Soy Sauce
1 Teaspoon(s) Sesame Oil
1 Dash(s) Pepper
6 Cup(s) Chicken Broth
1 1/2 Cup(s) Shredded Napa Cabbage
1/3 Cup(s) Frozen Peas |
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