Title: Shrimp Balls in Fine Stock
Categories: Shellfish Chinese
Yield: 1 Servings

2	lb	Fresh shrimp
8	oz	Fat back pork
5	c	Fine stock
		Bok choy
		(a):
2	ts	Wine
1	ts	Ginger juice
1		Egg white
1	ts	Salt
2	tb	Cornstarch
		(b):
1	ts	Salt
1/2	tb	Wine

Shell the shrimps, pick intestines out of their backs with a small bamboo slip, wash them clean, wipe water away and crush them with the knife to make sticky shrimp colloid. 2. Cut fat back pork into grains as big as rice. 3. Wash bokchoy clean and cut its leaves into 3 cm lengths. 4. Put the shrimp colloid of (1) in a large owl, add the wine and ginger juice of the (a) to mix well, then add the (2) and other (a) ingredients, mix them well and stir them into seasoned shrimp colloid, use hand (apply a dash of peanut oil) to knead the colloid into shrimp balls about 2 cm in diameter. 5. Bringing the fine stock to boil in a pot, put the shrimp balls in one by one, skim froth off when the soup comes to boil again and boil them until thoroughly cooked. Put the (b) in to season, add the (3), boil them for a while and put out the fire for serving.

http://mercury.sfsu.edu/~tuyet/Soup.html

From: Michael Loo Date: 16 Dec 96 National Cooking Echo Ä

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