Recipes

Egg Drop Soup with Shrimp

  • 6 cups chicken stock
  • Salt and freshly ground white pepper to taste
  • Pinch of cayenne pepper
  • ½ cup frozen peas
  • 16 medium shrimp peeled and deveined
  • 2 tablespoons cornstarch mixed with ¼ cup cold water
  • 2 eggs, lightly beaten with 1 teaspoon soy sauce
  • 2 green onions, thinly sliced
  1. Heat chicken stock, salt, pepper and cayenne pepper in uncovered wok at 225° to just under a boil.
  2. Add peas; cook 1 minute.
  3. Add shrimp; cook until pink.
  4. Add cornstarch mixture, stirring until slightly thickened.
  5. Turn wok OFF; swirl in eggs using fork. Garnish with onions; serve immediately.
    Makes 6 to 8 servings.