3 cups chicken stock
1/4 teaspoon baking soda
1 cup cold water
1 1/2 tablespoon minced fresh ginger
2 large bunches watercress (divided into 3 equal parts)
1/2 pound tiger shrimp shelled and deveined
3 tablespoons finely sliced scallions
2 tablespoons egg white unbeaten - beat with fork until frothy
1/4 teaspoon honey
pepper to taste
2 teaspoons nut oil (any will do)
1/2 teaspoon gin (yes I said gin)
2 quarts cold water

1. WATERCRESS SOUP: Place stock and water in pot

2. Add baking soda and ginger

3. Bring to boil uncovered over high heat

4. Add watercress and return soup to boil

5. The add the shrimp balls (recipe follows) and return to boil

6. Boil for one minute and turn off heat.

7. SHRIMP DUMPLINGS(har yeun): Chop shrimp in food processor into small pieces, not mushy

8. Place shrimp in bowl and add other ingredients except water

9. Mix until texture is firm like a ball

10. Keep small bowl of water to keep hands moist

11. Form with wet hands into 20 balls about one inch in diameter

12. Bring 2 quarts of water to boil on high heat

13. Add shrimp balls and return to boil.

14. Cook 3-4 minutes until firm and not hard

15. Turn off heat and run cold water into pot and drain

16. Remove balls until ready to drop into watecress soup above.