John Myers
Contents
show
Ingredients
Also:
- 250 g Shrimp, peeled, head and tail, raw, frozen
- 2 Eggs, size S
- 6 g Chicken broth, Kraft bouillon
- 30 g Carrot
- 2 tbsp Celery leaves, fresh or frozen, finely chopped
- 2 tsp Aji-No-Moto, (high-purity glutamate, optional)
- 4 tbsp Sunflower oil
- 1 tbsp Oyster sauce, (Saus Tiram)
- 1 tbsp Lemon juice
- 1 tbsp Tapioca flour
- 1 tbsp Sago flour
- 1 tbsp Baking powder
- 1 liter Water
- 20 g Chicken broth or salt
To garnish:
- Flowers and leaves
Instructions
- Work the prawns with a chopping knife or cleaver until a creamy paste is formed. Do not use a meat grinder for this! Put the paste and the minced chicken in a larger bowl. Beat an egg and separate the egg white and yolk. Whisk the egg yolks with the chicken stock and add to the shrimp paste. Open the 2nd egg and whisk with the egg white from the 1st egg. Fry the scrambled eggs in a pan with 2 tbsp sunflower oil and a pinch of salt. Let cool, chop the pieces into small pieces.
- Wash and peel the carrots, cut off both ends and cut across the bottom with a julienne slicer into short silk threads. Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Use two tablespoons of it immediately and freeze the remaining leaves. Measure frozen goods and allow to thaw. Cut the flawless stems crosswise into approx. 3 mm wide rolls and freeze in portions.
- Put all the remaining ingredients for the balls with the remaining sunflower oil in the bowl and mix until homogeneous. Cover and let the mixture mature for 1 hour in the refrigerator.
- Bring 1 liters of water to a boil in a 2-liter saucepan. Dissolve the chicken stock, bouillon or salt in it. Shape the cold shrimp mixture into balls the size of a table tennis ball and let them slide into the simmering water. Use a slotted spoon to remove the balls that have floated and risen for about 5 minutes, garnish as desired, serve fresh and enjoy.
