Clear soup with shrimp balls – Bakso udang Sanur Beach

Ingredients for 2 servings:

• 300 g carcass(s) of shrimp
• 400 g water
• 4 tbsp light fish sauce (e.g. kecap ikan “King Lobster”)
• 4 g glutamate, highly purified (Aji-No-Moto)
• 200 g minced chicken breast, fresh or frozen
• 250 g shrimp(s) without head and tail, raw, frozen
• 1 egg(s), size M
• 30 g carrot(s)
• 2 tbsp celery leaves, fresh or frozen, finely chopped
• 6 g Glutamate, highly pure (Aji-No-Moto)
• 3 g chicken broth, granulated
• 1 tbsp oyster sauce (saus tiram)
• 3 tbsp sunflower oil
• 20 g tapioca flour
• 2 tbsp sago, ground
• 1 tbsp, heaped baking powder, optional
• 2 tsp celery leaves, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Recipe from Bali, Indonesia.

Rinse the carcasses thoroughly, especially the heads, until the water runs clear. Then simmer the carcasses with the water, covered, for 30 minutes. Strain and add the remaining stock ingredients, discarding the carcasses. Place the thawed or fresh minced chicken in a larger bowl. Finely chop the shrimp with a knife and then mince with a cleaver until you have a meat-like mass, with some chunks still visible. Do not use a meat grinder, as this will squeeze the juices out of the meat and the result will be less flavorful. Wash and peel the carrot, trim both ends, and julienne it crosswise into short silken strands. Wash the fresh celery, shake dry, pick off any unblemished leaves, and chop. Use 2 tablespoons of this immediately and freeze the remaining leaves separately from the chopped stalks. Weigh the frozen goods and let them thaw. Crack the egg and whisk it with a small pinch of salt and pepper. Add it to the bowl with the minced chicken along with the remaining ingredients and mix everything well. Cover and let it rest in the refrigerator for at least 30 minutes. Sprinkle the baking powder over the meat mixture and mix well. With oiled hands, form the mixture into balls and drop them into the simmering broth. The baking powder quickly makes the small balls larger. Let the balls simmer for about 10 minutes. Season the broth with fish sauce and a pinch of pepper. Note: The meat mixture makes enough for many more balls than shown in the photo… and you’ll quickly be asked… are there any more balls left? Any unused balls can be frozen in portions.