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Sizzling Shrimp Soup

Soups and Congees

Sizzling Shrimp Soup
1 cup very small shrimp
1 egg white
2 teaspoons water chestnut flower
1/4 teaspoon salt
3 cups chicken broth
3 canned water chestnuts, minced
3 Tablespoons frozen green peas, defrosted
2 teaspoon bamboo shoots, minced
1 Tablespoon cornstarch mixed with same amount of cool water
1 cup vegetable oil
1 rice cake, broken into small pieces

1. Put fish pieces, sea cucumber pieces and stock into an eight-quart pot. Bring this to a simmer, then add the blanched string bean and the asparagus pieces and stir well.
2. Next, add the ground pepper, beaten egg, salt, and wine, and simmer stirring for two minutes. Then add the sesame oil, and serve.

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