MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Shrimp Balls in Fine Stock
Categories: Chinese, Pork, Shrimp, Loo
     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 Corn starch
          (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.

 Cut fat back pork into grains as big as rice.

 Wash bok choy clean and cut its leaves into 3 cm lengths.

 Put the shrimp colloid in a large bowl, add the wine and ginger
 juice of the (a) to mix well, then add the fat pork back 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.

 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 shrimp balls, 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

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