Meat Ball and Shrimps in Clear Sauce
250g fat and lean pork
100g dried shrimps
250g water chestnuts
2 egg whites
- Dice the water chestnuts, mince the pork, add seasoning to make a filling.
- Roll the pork paste into a large ball, press flat on a dish.
- Insert the shrimps around the edge of the ball, steam for 30 minutes.
- Bring the soup to the boil, skim, thicken, pour over the ball and shrimps.