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Meat Ball and Shrimps in Clear Sauce

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250g fat and lean pork
100g dried shrimps
250g water chestnuts
2 egg whites

  1. Dice the water chestnuts, mince the pork, add seasoning to make a filling.
  2. Roll the pork paste into a large ball, press flat on a dish.
  3. Insert the shrimps around the edge of the ball, steam for 30 minutes.
  4. Bring the soup to the boil, skim, thicken, pour over the ball and shrimps.

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