Ingredients
- 36 shrimp won ton (fresh)
- 3 cilantro (minced fresh)
- 2 egg whites
- 2 green onions trimmed
- 2 oil (inches)
- 3 quart soup tureen
- 8 c chicken broth
- 3/8 c water
- 3/8 c cornstarch mixed with
- 2 tb dry sherry
- 2 tb smithfield ham (minced)
- 1 tb soy sauce (light)
- 1 ts asian sesame oil
- 1/4 ts pepper (white)
heat. Lightly beat the egg whites just to break them up a bit. Stir soup in a circular motion while slowly and in a steady stream pouring in the egg whites. The whites should set within seconds into a lacy pattern. Pour soup over won tons, garnish with chopped onions, cilantro and Smithfield ham. Serve hot. Joyce Jue, San Francisco Chronicle, 4/15/92.
