Preparation / Directions:
Even mature adults - gourmets no less - "oo" and "ah" when presented with this simple-to-prepare soup.
Preparation: Wash and soak mushrooms in warm water for 1 hour; slice into thin strips; reserve. Blanch shrimp in salted boiling water (omit if shrimp are precooked).
Make ducklings within hour or less of serving. Have steamer ready.
Work with eggs and mixing bowl at room temperature. Separate whites and yolks; reserve yolks for another recipe. Beat egg whites, starting slowly, then progressively faster after eggs begin to foam, until eggs are stiff but not runny. If whites are too stiff, they tend to break apart in shaping process.
Form 2 ducklings per serving. Use tablespoon to form body; flatten egg in spoon; turn over onto steaming plate. To body, add blob of egg for neck and head, another piece for tail. Use toothpick to carefully shape head and tail.
Steam one as test. Steaming should take 30-60 seconds to set surface of egg. After steaming, swab beak and tail with yellow food coloring; put color on toothpick to mark eyes.
Soup: 30 minutes or so before serving, heat broth to just under boil; add mushrooms and peas. 5 minutes before serving, add shrimp and desired seasonings. Pour soup into warm serving bowl. Float ducklings on soup. Serve.