Title: Ducklings Swimming in a Pond
Categories: Chinese, Seafood, Soups
Yield: 4 servings
6 c Rich chicken broth
1/2 c Shelled green peas (or
-quartered snowpeas)
12 Shelled baby shrimp
4 Nami black mushrooms
3 Egg whites
Yellow food coloring
Even mature adults - gourmets no less - "oo" and "ah"
when presented with this simple-to-prepare soup.
Preparation: Wash & soak mushrooms in warm water for
1 hour; slice into thin strips; reserve. Blanch
shrimp in salted boiling water (omit if shrimp are
precooked).
Make ducklings within hour or less of serving. Have
steamer ready.
Work with eggs & mixing bowl at room temperature.
Separate whites & yolks; reserve yolks for another
recipe. Beat egg whites, starting slowly, then
progressively faster after eggs begin to foam, until
eggs are stiff but not runny. If whites are too stiff,
they tend to break apart in shaping process.
Form 2 ducklings per serving. Use tablespoon to form
body; flatten egg in spoon; turn over onto steaming
plate. To body, add blob of egg for neck & head,
another piece for tail. Use toothpick to carefully
shape head & tail.
Steam one as test. Steaming should take 30-60 seconds
to set surface of egg. After steaming, swab beak &
tail with yellow food coloring; put color on toothpick
to mark eyes.
Soup: 30 minutes or so before serving, heat broth to
just under boil; add mushrooms & peas. 5 minutes
before serving, add shrimp & desired seasonings. Pour
soup into warm serving bowl. Float ducklings on soup.
Serve.
