Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    egg
   2      teaspoons     dry sherry
   2      teaspoons     cornstarch
     1/2  teaspoon      salt
     1/2  teaspoon      fresh grated ginger
     1/4  cup           finely chopped water -- chestnuts
     1/2  pound         medium shrimp **
                        soup
   2      ounces        bean threads
   4      cups          chicken broth
   1      teaspoon      dry sherry
   1      teaspoon      soy sauce
     1/4  pound         mushrooms -- sliced
  20                    snow peas *
   3      sprigs        cilantro
                        shrimp balls
                        salt to taste

Preparation:

*Ends and strings removed from snow peas ** Shrimp should be shelled, deveined and finely chopped 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.