Meat Ball and Shrimps in Clear Sauce click to see closer Materials: 250g fat and lean pork 100g dried shrimps 250g water chestnuts 2 egg whites Preparations: Dice the water chestnuts, mince the pork, add seasoning to make a filling. Roll the pork paste into a large ball, press flat on a dish. Insert the shrimps around the edge of the ball, steam for 30 minutes. Bring the soup to the boil, skim, thicken, pour over the ball and shrimps.