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today's special : 
Shrimp Balls 
Delicately flavored, and with a miraculous texture thatís simultaneously light and firm, homemade shrimp balls make a fantastic addition to a Chinese hot pot or soup. My motherís recipe for these amazing little morsels never fails to impress Ė make a big batch of them, as they freeze well.

1 lb. shrimp, rinsed, shelled, de-veined
1 egg white
2 stalks scallion, roughly chopped
1 tbsp. white wine
1 tsp. salt
1 ľ"-slice of ginger, smashed with the back of a broad knife and soaked in 1 cup hot water for 10 minutes
2 tbsp. cornstarch
30-40 minutes

yields ~

1. Place all the ingredients, except the ginger water and cornstarch, in your food processor container. Hit the button and start mashing everything up.
2. Gradually add 4 tbsp. of ginger water and 2 tbsp. of cornstarch to the food processor, continuing to chop until youíve got a nice smooth paste.
3. Bring a big pot of water to a boil.
4. While youíre waiting for your water to boil, shape the shrimp balls as follows: Scoop a teaspoonful of the shrimp mixture into the hand thatís not holding the spoon. With your spoon hand, scrape up the shrimp blob, then drop it back into your palm. Repeat this process several times, until youíve got a more or less even sphere. Set the formed balls aside on a slightly wet plate.
5. When the waterís reached a roiling boil, lower the heat to a gentle bubble. Use your spoon to gently plunk the balls into the water to cook. When the balls turn pink and have floated up to the top, let them cook for another 2 minutes or so. They should then be ready. You can freeze them for later, or use them right away in a hot pot or soup.

check out more related recipes:
egg dumplings 
pork dumplings 
shrimp dumplings 
vegetarian dumplings 

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