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Egg Drop Soup with Shrimp - West Bend

Egg Drop Soup with Shrimp

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Full Recipe Details


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

Cooking Process

Heat chicken stock, salt, pepper and cayenne pepper in uncovered wok at 225°F to just under a boil. Add peas; cook 1 minute. Add shrimp; cook until pink. Add cornstarch mixture, stirring until slightly thickened. Turn wok OFF; swirl in eggs using fork. Garnish with onions; serve immediately.


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