-Shrimp Balls -
1    Egg
2 ts Dry sherry
2 ts Cornstarch
1/2 ts Salt
1/2 ts Fresh grated ginger
1/4 c  Finely chopped water
-chestnuts
1/2 lb Medium-size raw shrimp,
-shelled, deveined & finely
-chopped
-Soup -
2 oz Bean threads
4 c  Chicken broth
1 ts Dry sherry
1 ts Soy sauce
1/4 lb Mushrooms, thinly sliced
20    Snow peas, ends and string
-removed
3    Sprigs fresh cilantro
-salt

Balls – In a bowl, beat egg white until foamy. Blend together sherry and
cornstarch, then stir into egg white along with salt and ginger. Add water
chestnuts and shrimp; mix well. With oil-coated hands, roll shrimp filling
into walnut-size balls. Heat a pan of water to simmering. Drop in shrimp
balls a few at a time and simmer gently until they float (about four to
five minutes). Drain and discard liquid. If made ahead, cool, cover, and
refrigerate up to two days.
Soup – Cover bean threads with warm water and let stand for 30 minutes.
Drain, then place on a cutting board and cut in 6″ lengths. In a 2-quart
pan heat chicken broth, sherry and soy just to boiling. Add bean threads
and mushrooms and simmer, uncovered for 5 minutes. Add snow peas and cook
for two minutes. Add shrimp balls and cook just until heated through.
Garnish with cilantro and season to taste with salt.