Soup with shrimp balls and vegetables à la Legian

Ingredients for 2 servings:

• 200 g fish stock or shrimp stock
• 200 g water
• 4 g chicken stock powder
• 2 tbsp celery leaves, fresh or frozen
• n. B. Salt and pepper, black, freshly ground
• 150 g prawn(s), peeled, raw, fresh or frozen
• 60 g minced poultry
• 1 egg(s), size S
• 3 g chicken broth powder
• 1 tbsp celery leaves
• 1 m.-sized carrot(s)
• 1 tbsp flour (sago flour)
• 2 tbsp sunflower oil
• 1 tbsp oyster sauce (saus tiram)
• 1 tsp lemon juice
• 1 tbsp baking powder
• 1 small head of cauliflower
• 25 g spring onion(s), green parts only
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, light

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 20 minutes

Recipe from Bali Indonesia

Process the shrimp with a chopping knife or cleaver until a creamy paste forms. Do not use a meat grinder for this! Combine the paste and minced chicken in a large bowl. Crack the egg, whisk it with the chicken stock powder, and add it to the shrimp mixture. Wash the fresh celery leaves, shake dry, and pick off and chop the unblemished leaves. Use one tablespoon of this immediately and freeze the remaining leaves. Measure out the frozen product and let it thaw. Cut the unblemished stalks crosswise into approximately 3 mm wide rolls and freeze in portions. Wash and peel the carrots, and trim both ends. Using a julienne slicer, slice approximately 20 g of the carrots crosswise into short silk threads. Using a corrugated slicer, slice the rest into approximately 3 mm thick slices for the filling. Add all the remaining ingredients for the balls to the bowl and mix until smooth. Cover the mixture and let it rest in the refrigerator for 30 minutes. For the garnish, cut small florets from the cauliflower, wash them, and thinly slice the stalks crosswise. Wash the spring onions and cut them into thin rolls starting at the top. Place the broth ingredients in a 1.5-liter pot and bring to a boil. Reduce heat. Bring 1 liter of salted water to a boil in a deep pot. Form the cold shrimp mixture into ping-pong ball-sized balls and drop them into the simmering water. When all the balls have floated to the surface and risen after about 5 minutes, add them to the broth with a slotted spoon. Season the soup with salt and pepper. For the garnish, heat the sunflower oil and sesame oil in a wok. Add the vegetable garnishes and stir-fry for 2 minutes. Add everything to the soup and simmer for another 2 minutes. Divide between serving plates and serve.