• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Peking Shrimp Ball Soup

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • -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


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.

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