John Myers
Clear Glass Noodle Soup with Shrimp Balls
The perfect clear glass noodle soup with shrimp balls recipe with a picture and simple step-by-step instructions.
For the broth:
- 400 g Cooking broth, from the shrimp balls
If not available:
- 400 g Water
- 6 g Chicken broth, Kraft bouillon
- 3 tbsp Fish sauce, light
- 2 tbsp Rice Wine, (Arak Masak)
- 3 tbsp Sunflower oil
For the deposit:
- 60 g Glass noodles, dry
- 1 Hot peppers, red, long, medium hot
- 12 Thai prawn balls, (see attachment)
To garnish:
- 1 tsp Fresh celery leaves
Preparations:
- Soak the glass noodles in plenty of warm water. Shorten the soft pasta with scissors and strain. Wash the peppers, remove the stem, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are. Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Chop a teaspoon and use immediately. Freeze the remaining leaves.
Heat and serve:
- Heat the broth with the prawn balls and pepperoni. Add the glass noodles and celery and let them get hot. Distribute on the serving plates, serve and enjoy.
Attachment:
- Thai prawn balls, see: Thai prawn balls
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