Homemade Prawn/Shrimp Ball Soup
Servings: 30 prawn balls
Calories: 8kcal
Homemade prawn ball soup is a delightful dish that showcases the delicate sweetness of prawns served in a light and comforting soup.
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Ingredients
For the shrimp balls:
- 500 g shrimp peeled and deveined
- 3 cloves garlic
- 10 g ginger
- 1 egg white
- ¾ tsp salt
- ¾ tsp sugar
- 1 tsp fish sauce
- ¼ tsp ground white pepper
- 3 Tbsp potato starch or use corn starch
- 8 sprigs fresh cilantro leaves finely chopped
For the soup:
- 6 pieces Napa Cabbage halve each leaf
- 8 cups chicken broth
- 1 tsp chicken powder
- ½ tsp sugar
- ¼ tsp ground white pepper
- Salt to taste
Garnishes:
- 1 stalk spring onion finely chopped
- Cilantro leaves
Instructions
Prepare the prawn balls:
- Put the shrimp on a baking sheet and put it in the freezer for 1 hour. These will harden them but won't be completely frozen. The cold helps maintain a low temperature while mixing and shaping the prawn paste, which is crucial for achieving the desired bouncy and firm texture of the prawn balls.
- Place the prawn and other ingredients, except for the cilantro leaves, for the prawn balls in a large food processor and pulse until it forms a sticky paste
- Fold the chopped cilantro leaves into the paste and combine.
- Cover and let this chill in the freezer for 30 minutes or about 1-2 hours in the refrigerator We want to make sure everything is nice and cold
Prepare the soup:
- Put the chicken broth in a small pot. Bring to a boil then add the napa cabbage leaves and bring it back to a simmer and then lower the heat and let it simmer until the leaves are tender. Add chicken powder, ground white pepper, sugar, and salt to taste. Have a taste and adjust seasonings to your preference
Cook the prawn balls:
- Wet your palm with some water. This is to prevent the paste from sticking to your hands. Pick up some of the prawn paste and squeeze a round ball shape out with your fingers. Use a spoon to scoop the ball off your hands or you can squeeze the prawn ball directly into the simmering soup.
- You can also use a spoon to scoop the paste if you prefer.
- Repeat with the rest of the prawn paste. Cook for about 2-3 minutes over medium-low heat until the prawn balls turn pink and cooked through
To serve:
- Ladle the soup into a large bowl. Sprinkle with some finely chopped green onion and/or cilantro leaves as garnishes
Nutrition
Serving: 1prawn ball (out of 30 pieces) | Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 1mg | Sodium: 309mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 0.1mg
