Fish Ball Soup Recipe

Fish Ball Soup Recipe

Ingredients :

250 g raw shrimps

1 1/2 liter water

2 tablespoons margarine

25 g mushrooms, soaked in hot water

25 dried lily buds, soaked in hot water until tender, knotted

1 (250g) yam bean, cut into strips

3 scallions, sliced thinly

2 sprigs Chinese parsley, sliced coarsely

Fried shallots

Salt to taste

 

Fish Balls

250 g fish fillet (Spanish mackerel)

175 g cornstarch

25 g flour

1 egg white

1 1/2 teaspoon salt

100 cc water

Seasoning

 

Spices (ground)

6 cloves garlic

1 teaspoon peppercorns

 

Method :

Stock

Shell the raw shrimps and chopped finely. Do not discard the shells. Roast the shrimp shells until they turn red. Add 1.5 liters of water, and bring to the boil. Simmer for half an hour. Strain the stock, reduce the heat and continue to cook until the stock boils.

 

Fish Balls

Mix ingredients for the fish balls. Scoop a teaspoon of the mixture and shape into balls. Toss into boiling water until just cooked.

 

Method

Heat margarine and saute the ground spices. Add in the shrimps, lily buds, yam bean and mushrooms. Fry until soft before adding the shrimp stock. Prior to removing from the heat, add in the fish balls, scallions, parsley and salt to taste. Garnish with fried shallots and serve with chili sauce.

 

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