---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PEKING SHRIMP BALL SOUP
  Categories: Main dish
       Yield: 4 servings
  
            -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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