*  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.

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