*  Exported from  MasterCook  *
                          Peking Shrimp Ball
 Catagories: Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
     1                   egg -- sep
     2      teaspoons    dry sherry
     2      teaspoons    cornstarch
      1/2   teaspoon     salt
      1/2   teaspoon     fresh ginger -- grated
      1/4   cup          waterchestnuts -- finely chopped
      1/2   pound        medium shrimp -- shelled,deveined & finely chopped
 In a bowl, beat egg white until foamy.  Blend together sherry ad
 cornstarch, then stir into egg white along with salt and ginger.  Add water
 chestnuts and shrimp; mix well.
 Heat a pan of water to simmering.  With oil coated hands, roll shrimp
 filling into walnut sized balls.  Drop into simmering water a dew 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 for up to 2 days.