Shredded Egg Balls

Ingredients:
3 eggs
Mixture1(120g chopped pork, 60g raw shelled shrimp, 2 Chinese black mushrooms)

Mixture2(1/2t salt, 1/4t sugar, 1/4t black pepper, 1/2t sesame oil, 1T water, 1/2T cornstarch)

Mixture3(1/2C stock, 1/4t salt, 1/4t sesame oil, 1/4t black pepper)

Mixture4(1t cornstarch, 1t water)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Rinse shrimp, chop finely. Soften black mushrooms in warm water; remove and drain and remove stems (discard); shred caps. Mix ingredients of Mixture1 and Mixture2; throw lightly against inside of mixing bowl to thoroughly combine ingredients (filling). Divide filling into 12 pieces and roll pieces into balls.

2)Lightly beat eggs; heat pan until medium hot; coat surface of pan lightly with oil; add half of eggs and tilt pan so that egg spreads evenly and thinly over bottom of pan. Cook over medium heat until "egg sheet" is firm; flip over and brown lightly on opposite side; remove to cutting board and shred; repeat for other half of egg mixture.

3)Coat meatballs with shredded egg; lightly coat a heatproof plate with oil. Place shredded egg balls on plate and place in steamer; steam over high heat for 10 minutes; remove balls to serving plate.

4)Heat pan and 1T oil; add 1/4t rice wine and Mixture3. When mixture begins to boil, add Mixture4 to thicken; pour over shredded egg balls, reheat pan and 4T oil.

Remark:

Stir-fry spinach and 1/4t salt until spinach is limp; remove and arrange around shredded egg balls; serve.

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