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Shrimp and Soy Bean Balls

Fish and Seafood

Shrimp and Soy Bean Balls
3 Tablespoons dry cloud ear fungi, soaked for half hour in boiling water, then drained
2 Tablespoons pork fat, minced
½ pound shrimp, shells and veins discarded
2 Tablespoons cornstarch, divided in half
2 egg whites
1 teaspoon sugar
10 water chestnuts, finely chopped
1 Tablespoon minced fresh ginger
1 scallion, minced
20 snow pea pods, strings and ends discarded, angle cut in half
2 Tablespoons Chinese rice wine
½ cup chicken broth

1. Soak cloud ear fungi in boiling water for half an hour, then bring to the boil for one minute, drain them, and coarsely chop them.
2. Put shrimp, two tablespoons cold water, half the cornstarch, both egg whites, sugar, and pork fat in a blender and process until fine, then stir in the chopped water chestnuts, the minced ginger, and the scallion, then add the shrimp mixture, and stir this well.
3. Make the shrimp mixture into one-inch balls.
4. Heat a wok or two-quart sauce-pan, add the oil, and stir-fry the shrimp balls for two minutes, then add the rice wine and broth, soy beans, and the cloud ear pieces, and stir-fry this for two minutes.
5. Transfer everything to a pre-heated bowl and serve.

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