Shredded Egg Balls Recipe

Shredded Egg Balls Recipe

Ingredients:

• 3 eggs, for egg sheet

• 1 teaspoon cornstarch dissolved in 1 1/2 teaspoon water

Ingredients A:

• 4 oz ground pork

• 2 oz raw, shelled shrimps, chopped finely

• 2 shredded Chinese black mushrooms

Ingredients B:

• 1/2 tablespoon cooking wine or sherry

• 1/3 teaspoon salt, dash of black pepper

• 1/2 teaspoon sesame oil

• 1 tablespoon cornstarch

• 1 tablespoon water

Ingredients C:

• 1/2 cup stock

• Pinch of salt

Method:

1. Egg Sheet: Heat the wok; lightly oil the lower two thirds of the wok. Turn heat to low; add the beaten egg; swirl slowly to form a "pancake like" sheet. When the egg is firm, carefully remove the egg sheet by lifting the edge. Turn it over and cook the other side; remove. The egg sheet will cook easily and hold better if a mixture of 1 tablespoon cornstarch and 1 tablespoon of water is added to the beaten egg

2. Shred the egg sheets.

3. Mix Ingredients A with Ingredients B to make the filling; divide the filling into 12 portions. Form each portion into a ball. Coat a meat ball with the shredded egg sheet. Repeat for the rest. Oil a heatproof place. Place the shredded egg sheet balls on the plate; steam over high heat for 6 minutes. Remove the plate and transfer the shredded egg sheet balls to a serving plate.

4. Place Ingredients C in sauce pan; bring to a boil. Add cornstarch mixture to thicken; stir. Pour this mixture over the steamed shredded egg balls. Serve or garnish serving plate with cooked vegetables.