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Peking Shrimp Ball Soup

Peking Shrimp Ball Soup recipe image
This elegant Peking Shrimp Ball Soup combines tender, bouncy shrimp dumplings with a light, aromatic broth. The shrimp paste is enriched with egg white and cornstarch for a silky texture, while ginger and sherry add depth. Poached gently until they float, the balls are served in a warm broth with silky bean threads, crisp snow peas, and earthy mushrooms. It&# 226;€™s a comforting yet refined dish perfect for dinner parties or a special weeknight meal. The balance of savory, fresh, and umami flavors makes it a standout choice for seafood lovers.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 38.3
Dietary: Gluten-free
Description
This elegant Peking Shrimp Ball Soup combines tender, bouncy shrimp dumplings with a light, aromatic broth. The shrimp paste is enriched with egg white and cornstarch for a silky texture, while ginger and sherry add depth. Poached gently until they float, the balls are served in a warm broth with silky bean threads, crisp snow peas, and earthy mushrooms. It&# 226;€™s a comforting yet refined dish perfect for dinner parties or a special weeknight meal. The balance of savory, fresh, and umami flavors makes it a standout choice for seafood lovers.
Ingredients
  • 1 Egg
  • 2 teaspoon Dry sherry
  • 2 teaspoon Cornstarch
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Fresh grated ginger
  • 1/4 cup Finely chopped water
Directions
  1. 1
    Beat the egg white until foamy.
  2. 2
    Blend together sherry and cornstarch, then stir into egg white along with salt and ginger.
  3. 3
    Add water chestnuts and shrimp; mix well.
  4. 4
    With oil-coated hands, roll shrimp filling into walnut-size balls.
  5. 5
    Heat a pan of water to simmering.
  6. 6
    Drop in shrimp balls a few at a time and simmer gently until they float (about four to five minutes).
  7. 7
    Drain and discard liquid.
  8. 8
    Cover bean threads with warm water and let stand for 30 minutes.
  9. 9
    Drain, then place on a cutting board and cut in 6" lengths.
  10. 10
    In a 2-quart pan heat chicken broth, sherry and soy just to boiling.
  11. 11
    Add bean threads and mushrooms and simmer, uncovered for 5 minutes.
  12. 12
    Add snow peas and cook for two minutes.
  13. 13
    Add shrimp balls and cook just until heated through.
  14. 14
    Garnish with cilantro and season to taste with salt.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 38.3kcal
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.4g2%
Cholesterol 46.6mg16%
Sodium 2468.6mg103%
Total Carbohydrate 4.3g2%
Dietary Fiber 0.2g1%
Sugars 0.2g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If made ahead, cool, cover, and refrigerate shrimp balls up to two days.

Ingredients needed for soup base not listed in main ingredient list: 1/2 lb Medium-size raw shrimp (shelled, deveined & finely chopped), 2 oz Bean threads, 4 c Chicken broth, 1 ts Dry sherry, 1 ts Soy sauce, 1/4 lb Mushrooms (thinly sliced), 20 Snow peas (ends and string removed), 3 Sprigs fresh cilantro, 1/2 lb Water chestnuts (finely chopped).

Keywords: chinese, shrimp, soup, dumplings, poached, broth, bean threads, snow peas, mushrooms, ginger, savory, dinner, seafood, light, comfort food, homemade, traditional, appetizer, main course, gluten-free option
Read it online: https://www.chefs-mate.com/recipe/peking-shrimp-ball-soup/