Instructions: 1. Shell and devein shrimp. Then mince with smoked ham.

2. Blend egg white into shrimp mixture, along with salt, sugar, cornstarch and soy sauce. Form into walnut-size balls.

3. Bring water to a boil and carefully drop in shrimp balls, a few at a time. Cover and cook gently until they float (3 to 4 minutes). Drain, discarding liquid.

4. Place shrimp balls in a large tureen. Bring stock to a boil and pour over. (The richer the soup stock, the better the dish).

NOTE: These shrimp balls may be prepared a day or two in advance and refrigerated. VARIATIONS:
1. In step 1, omit the ham and add 1 slice fresh ginger root, minced.

2. In step 2, omit the sugar, cornstarch and soy sauce; add 1 tablespoon sherry.

3. In step 3, instead of cooking the shrimp balls in water, bring the stock

(in which theyre to be served) to a boil; then simmer shrimp balls, covered, 5 minutes.

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