 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
|
From Nga Nguyen at Madison Middle School. Ingredients:
3/4 lb shrimp |
6 cups stock (tuna) |
1 teaspoon salt |
3 tablespoons water |
1/2 teaspoon sugar |
4 mushrooms, sliced |
2 teaspoons cornstarch |
3 green peas |
oil (for deep frying) |
Directions:
1. Shell shrimp. Clean and boil them for 5-10 minutes. Chop shrimp fine and mash well. Add water, cornstarch, salt, and sugar. Form into small balls. Drop into hot oil and cook for 1 1/2 minutes. Remove. Add mushrooms, peas and shrimp balls to soup stock and serve.
|
|