Clear Soup with Shrimp Balls – Bakso Udang Sanur Beach

5 from 3 votes
Prep Time 20 minutes
Cook Time 15 minutes
Rest Time 30 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine European
Servings 2 people


For the broth:

  • 300 g Shrimp carcass
  • 400 g Water
  • 4 tbsp Fish sauce, light
  • 4 g Aji-No-Moto (high purity glutamate)

For the balls:

  • 200 g Minced chicken, from the breast, fresh or frozen
  • 250 g Shrimp, head and tail, raw, frozen
  • 1 Egg, size M
  • 30 g Carrot
  • 2 tbsp Celery leaves, fresh or frozen, finely chopped
  • 6 g Aji-No-Moto (high purity glutamate)
  • 3 g Chicken broth, Kraft bouillon
  • 3 g Oyster sauce, (Saus Tiram) 1
  • 3 tbsp Sunflower oil
  • 20 g Tapioca flour
  • 2 tbsp Sago flour


  • 2 tbsp Baking powder, optional

To garnish:

  • 2 tsp Fresh celery leaves


  • Rinse the carcass well, especially the heads, until the water runs clear. Then let the carcass simmer with the lid for 30 minutes with the water. Strain and add the remaining ingredients for the broth and discard the carcass.
  • Place the thawed chicken in the package or the fresh minced chicken in a larger bowl. Cut the prawns into small pieces with the knife and then chop them with the kitchen hatchet until a sausage-like mass is formed, with a number of pieces still visible. Do not grind with a meat grinder as this squeezer will squeeze the juice out of the meat and the result will be inferior in taste.
  • Wash and peel the carrots, cut off both ends and cut into short silk threads with a julienne slicer. Wash the fresh celery, shake dry, pluck the flawless leaves and chop. Use 2 tbsp of it immediately and freeze the remaining leaves together separately from the chopped stems. Weigh frozen goods and allow to thaw.
  • Beat the egg, whisk with a pinch of salt and pepper. Add the remaining ingredients to the bowl with the minced chicken and mix everything well. Cover and leave to mature in the refrigerator for at least 30 minutes.
  • Spread the baking powder over the meat batter and mix in well. With oiled hands, form balls from the mixture and slide into the simmering broth. The baking powder quickly turns small balls into larger ones. Let the balls simmer for about 10 minutes. Now season the broth with fish sauce and a pinch of pepper.


  • The meat mass is enough for significantly more balls than are shown in the photo ... and you are quickly asked ... are there any more balls?
  • Unused balls can be deep-frozen in portions.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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