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Cook'n with Betty Crocker 
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Shrimp-Tofu Ball Soup |
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Serves: 4 Print this Recipe12 chinese pea pods 6 ounces firm tofu 1/2 pound raw medium shrimp (in shells) 1 egg white 1 tablespoon cornstarch 1/8 teaspoon white peppers 1 teaspoon sesame oil 1 teaspoon vegetable oil 1 teaspoon salt 4 cups chicken broth (see Soups) 1 teaspoon salt 1 green onions (with top), chopped Remove strings from pea pods; cut pea pods diagonally into halves. Rinse tofu under cold water; drain. Mash tofu with a fork. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Chop shrimp finely. Mix shrimp, tofu, egg white, cornstarch, white pepper, sesame oil, vegetable oil and 1 teaspoon salt. Shape shrimp mixture into 1-inch balls. Heat broth and 1 teaspoon salt to boiling in 2-quart saucepan. Add shrimp balls to broth; heat to boiling. Add pea pods; boil 1 minute. Remove from heat; stir in green onion. 4 or 5 servings **Tofu is the Japanese name for bean curd, a wonderful source of cholesterol-free protein. In itself mild in flavor, tofu readily absorbs the tastes of any ingredients with which it is cooked. It is very perishable and should be kept submerged in water in your refrigerator. You can keep it for a couple of day s if you change the water daily. The shrimp balls in the soup are rather delicate so you may want to use a spoon to place them gently in the broth. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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