Peking Shrimp Ball Soup

[mish]

PEKING SHRIMP BALL SOUP
-Shrimp Balls -
1 Egg
2 ts Dry sherry
2 ts Cornstarch
1/2 ts Salt
1/2 ts Fresh grated ginger
1/4 c Finely chopped water chestnuts
1/2 lb Medium-size raw shrimp, shelled, deveined & finely chopped


-Soup -
2 oz Bean threads
4 c Chicken broth
1 ts Dry sherry
1 ts Soy sauce
1/4 lb Mushrooms, thinly sliced
20 Snow peas, ends and string removed
3 Sprigs fresh cilantro
salt

Shrimp Balls - In a bowl, beat egg white until foamy. Blend together sherry and cornstarch, then stir into egg white along with salt and ginger. Add water chestnuts and shrimp; mix well. 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 four to five minutes). Drain and discard liquid. If made ahead, cool, cover, and refrigerate up to two days.

Soup - Cover bean threads with warm water and let stand for 30 minutes. Drain, then place on a cutting board and cut in 6" 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 two minutes. Add shrimp balls and cook just until heated through. Garnish with cilantro and season to taste with salt.