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1
1.
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Shell and devein shrimp; mince or possibly grind with pork.
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Then blend in sherry, soy sauce, sugar and salt.
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4
2.
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5
Blend cornstarch and cool water to a paste.
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Add in to shrimp mix, mixing well.
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Form into walnut size balls; then flatten each slightly.
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3.
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Heat oil.
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Brown shrimp balls lightly on all sides.
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4.
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Add in remaining water and cook, covered, over medium heat, turning several times, till done (6 to 8 min).
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NOTE: The pork used should have some fat.
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VARIATIONS:
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1.
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For the oil, substitute lard.
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2.
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With Chinese cabbage: In step 4, place 1 lb.
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Chinese cabbage stems, cut in 1-inch sections, at the bottom of the pan with the shrimp balls on top.
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Add in 1/2 c. water and 1/2 tsp.
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salt; then simmer, covered, 15 to 20 min.
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3.
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With cucumbers: In step 4, place 2 medium cucumbers, peeled and cut in 1-inch slices, at the bottom of the pan with the shrimp balls on top.
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Add in 1/2 c. water and 1 Tbsp.
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soy sauce; then simmer, covered, 10 min.
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4.
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With lily buds: In step 4, place 1/2 c. lily buds (soaked) at the bottom of the pan with the shrimp balls on top.
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Add in 1 c. water and 2 tsp.
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soy sauce; then simmer, covered, 20 min.
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5.
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With mushrooms: In step 4, add in to the shrimp balls 1/2 c. water and simmer, covered, 10 min.
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Then add in 1/2 lb.
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fresh mushrooms, sliced; and simmer, covered, 3 to 4 minutcs more.
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6.
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With spinach: In step 4, add in to the shrimp balls 1/2 c. water and simmer, covered, 10 min.
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Then add in 1 lb.
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whole leaf spinach and 1/2 tsp.
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salt; and simmer, covered, 3 min more.
