Stuffed Quail Egg and Shrimp Ball Soup

Name: Stuffed Quail Egg and Shrimp Ball Soup (Pai hua ci’un tan t’ang)
Cuisine: Chinese
Ingredients: 10 quail eggs; ½ pound small fresh shrimp; ½ oz. pork fat; 1 tablespoon egg white; 1 teaspoon wine; ½ teaspoon salt; 1 tablespoon cornstarch; 6 cups soup stock (chicken); 3 oz. Taiwanese bok choy; 6 cups soup stock (chicken); 1-½ teaspoon salt

Pai hua ci’un tan t’ang

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

10 quail eggs
½ pound small fresh shrimp
½ oz.

Asia
Taiwan
Soup
Gluten-free

Method

Peel off the shell of the shrimp and remove the intestines. Clean them with water, drain and dry. Mince the shrimp and pork fat. Then mix together. Mix well with salt, cornstarch, wine and egg white.
Put the quail eggs in a bowl. Cover the eggs with cold water. Place eggs into steamer and steam about 5 minutes, then soak the eggs in cold water for a while. Remo