Suimono - cooking recipe

Ingredients

3/4 lb shrimp
6 cups stock (tuna)
1 teaspoon salt
3 tablespoons water
1/2 teaspoon sugar
4 mushrooms, sliced
2 teaspoons cornstarch
3 green peas
oil (for deep frying)

Preparation

Shell shrimp. Clean and boil them for 5-10 minutes. Chop shrimp fine and mash well. Add water, cornstarch, salt, and sugar. Form into small balls. Drop into hot oil and cook for 1 1/2 minutes. Remove. Add mushrooms, peas and shrimp balls to soup stock and serve.