Friday, August 26, 2011

Shrimp Ball Soup Recipe

Whenever The Kitchen Mouse makes this soup, he keeps the cost reasonable by using the small tiny shrimp which are available in the local supermarkets.

1/2 lb. shrimp, shelled, deveined and finely chopped with 2 T. water
1 t. dry sherry
1/2 t. salt
1 T. cornstarch
5 cups chicken broth
4 leaves Chinese cabbage, cut in 3-inch strips
1 t. salt
1 T. dry sherry
Dash pepper

Mix the shrimp with 1 t. dry sherry, 1/2 t. salt and 1 T. cornstarch. With wet hands, form walnut-size balls with about 1 T. mixture. Set aside.

Bring chicken broth to a boil, add shrimp balls and Chinese cabbage. Cover and simmer 10 minutes. Add 1 t. salt, 1 T. sherry and pepper to taste. Serve hot. Serve 4 or 5.

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