Recipe: Original Shrimp Ball Soup

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Shrimp Ball Soup. For shrimp balls, in a mixing bowl combine egg white, cornstarch, and ginger. In a Dutch oven combine broth, rice wine, pepper and garlic. Bring to a boil and add shrimp mixture by rounded teaspoons; return to boiling; reduce heat.

Shrimp Ball Soup Japanese clear soup is called 'osuimono' (お吸い物). It is a very simple soup made from good dashi stock, light soy sauce, sake and salt. It is meant to highlight the flavour of dashi stock and the ingredients in the soup. You can cook Shrimp Ball Soup using 19 ingredients and 6 steps. Here you go how you achieve it.

Ingredients of Shrimp Ball Soup

  1. It’s of **Soup**.
  2. You need 720 ml of water.
  3. Prepare 1 tsp of salt.
  4. Prepare 1 tsp of Usukuchi light colored soy sauce.
  5. You need 1 tsp of mirin (Japanese sweet sake).
  6. You need to taste of White pepper.
  7. It’s 1 Tbsp of corn starch.
  8. You need 2 tsp of water.
  9. It’s 1 tsp of white vinegar.
  10. You need of **Shrimp balls**.
  11. It’s 200 g of Prawn (7 oz).
  12. You need 1/2 tsp of salt.
  13. It’s 1 tsp of corn starch.
  14. Prepare 1/2 of to 1 Egg white, more egg white makes the shrimp ball softer.
  15. You need to taste of White pepper.
  16. Prepare of **other ingredients**.
  17. Prepare 1 of bok choy.
  18. You need 85 g of Tofu (3 oz).
  19. Prepare 1 of Egg.

This Spinach and Shrimp Balls Soup (Canh Rau Spinach voi Tom Vien) recipe makes a light and healthy dish your whole family will enjoy. Forget about eating frozen overly processed shrimp balls. (They taste like rubber!) These homemade shrimp balls are easy to make and so healthy. When shrimp ball turns pink, skim off foam with a ladle. Pour the egg in a very thin stream over the surface.

Shrimp Ball Soup Preparation

  1. Peel and devein the prawns. Put shelled prawns and all remaining shrimp ball ingredients in a food processor..
  2. Cut tofu and bok choy into small pieces..
  3. Put water, salt, soy sauce, mirin and pepper in a pot. Bring it to a boil on medium heat. When it starts boil, add bok choy and tofu..
  4. Spoon shrimp balls into soup. When shrimp ball turns pink, skim off foam with a ladle. Mix 1 Tbsp starch with 2 tsp water and add the starch-and-water mixture to the soup..
  5. Beat the egg. Pour the egg in a very thin stream over the surface. Turn off the heat. Add vinegar and mix gently..
  6. You won't notice the vinegar, but a small amount of vinegar makes it taste better. Try it!.

Rinse the shrimp, pat dry and chop half finely, then beat together with the egg whites. Finely chop the other half of shrimp. Mix shrimp-egg mixture and chopped shrimp with the scallions, ginger and garlic. If necessary, add a little rice flour. Season with salt, a little soy sauce and cayenne pepper.

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