John Myers
Contents
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Ingredients
To garnish:
- 50 g Glass noodles, fine, dried, China
- 4 small Onions, red
- 2 medium sized Cloves of garlic, fresh
- 30 g Carrot
- 400 g Water
- 8 g Chicken broth, Kraft bouillon
- 1 tbsp Oyster sauce, (Saus Tiram)
- 2 tbsp Sunflower oil
- 2 Pinches Parsley, smooth, (optional)
Instructions
- Buy the prawn balls ready-made as frozen packs in the Asian shop or make them yourself according to a recipe, see appendix. Soak the glass noodles in lukewarm water. Strain after 10 minutes and shorten well with scissors.
- Cap the onions and the garlic cloves at both ends, peel and cut into thin slices crosswise. Cut an approx. 4 cm long piece from a carrot, peel it, cut lengthways into thin slices and cut them lengthways into thin strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw. Freeze unused goods.
- Bring the water to a boil, dissolve the chicken stock and the oyster sauce in it. Add the glass noodles, diced carrots and shrimp balls to the broth and simmer. Heat the sunflower oil in a pan, add the onions and the cloves of garlic and roast well until translucent. Add the mixture to the soup.
- Divide the soup between 2 serving bowls, garnish as desired, serve and enjoy warm.
Attachment:
- The prawn balls (bakso udang) you buy are half the size and you need twice the amount. They are also firmer in consistency (around 30% is generally sago flour). For homemade ones, see: Balinese Prawn Balls
