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Add a photoServings: 4
Ingredients
- 1/2 lb Shrimp
- 1/4 c. Smoked ham
- 1 x Egg white
- 1/4 tsp Salt
- 1/2 tsp Sugar
- 2 tsp Cornstarch
- 1 tsp Soy sauce
- 4 x -(up to)
- 6 c. Water
- Â Â Soup stock
Directions
- 1. Shell and devein shrimp. Then mince with smoked ham.
- 2. Blend egg white into shrimp mix, along with salt, sugar, cornstarch and soy sauce. Form into walnut-size balls.
- 3. Bring water to a boil and carefully drop in shrimp balls, a few at a time. Cover and cook gently till they float (3 to 4 min). Drain, discarding liquid.
- 4. Place shrimp balls in a large tureen. Bring stock to a boil and pour over. (The richer the soup stock, the better the dish).
- NOTE: These shrimp balls may be prepared a day or possibly two in advance and refrigerated. VARIATIONS:1. In step 1, omit the ham and add in 1 slice fresh ginger root, chopped.
- 2. In step 2, omit the sugar, cornstarch and soy sauce; add in 1 Tbsp. sherry.
- 3. In step 3, instead of cooking the shrimp balls in water, bring the stock
- (in that they're to be served) to a boil; then simmer shrimp balls, covered, 5 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 430g | |
| Recipe makes 4 servings | |
| Calories 88 | |
| Calories from Fat 17 | 19% |
| Total Fat 1.89g | 2% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 497mg | 21% |
| Potassium 148mg | 4% |
| Total Carbs 2.46g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.55g | 0% |
| Protein 14.18g | 23% |
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