John Myers
Ingredients for 2 servings:
- 60 g surimi (balls), shrimp flavor, frozen
- 50 g surimi sticks, red colored, crab flavor, frozen
- 30 g onion(s), red, small
- 10 g garlic clove(s)
- 5 g ginger root
- 1 small carrot(s)
- 2 small potatoes, waxy
- 1 m.-large broccoli, leaves and stalk only
- 1 tsp, leveled tapioca flour
- 2 tbsp rice wine, dark, spicy-mild
- 250 g fish stock (jar)
- 2 tbsp fish sauce, light
- 2 tbsp sesame oil for frying
- 1 Pepper, red, long, spicy-mild
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
A quick, spicy fish soup, guaranteed boneless. Recipe from Kuala Lumpur, Malaysia.
Thaw the surimi balls and surimi sticks, then halve the balls and quarter the sticks crosswise. Peel the onions and garlic cloves and chop into small pieces. Wash and peel the fresh ginger, cut it crosswise into thin slices, and chop them finely. Cut the washed and peeled carrot into 3 cm long pieces. Cut the pieces lengthwise into sticks approximately 4 x 4 mm thick. Chop the washed and peeled potatoes into 2 cm pieces. Cut the broccoli stems 3 cm below the florets, trim, and peel them. Then, similarly to the carrot, cut them into 1 cm long and 4 x 4 mm thick sticks. Finely chop the washed leaves. Dissolve the tapioca flour in the rice wine. Mix in the fish stock and fish sauce and set aside. Heat the sesame oil in a wok until very hot. Add the onions, garlic cloves, and ginger and stir-fry for 1 minute. Then add the potatoes and stir-fry for 2 minutes. Deglaze with the stock and simmer for 8 minutes. Meanwhile, remove the stem from the washed pepperoni, cut open on one side, and remove the pink membranes and any seeds. Slice the top crosswise into thin strands. Add the carrot, broccoli, and surimi pieces and simmer for 3 minutes. Add the leaves and cook for another minute. Season the soup with salt and black pepper, ladle into serving bowls, garnish with the pepperoni strands, and serve. Enjoy as an appetizer or snack.
Facebook Comments