Shrimp soup with Candi Dasa garnish

Ingredients for 2 servings:

• 200 g fish stock or shrimp stock
• 200 g water
• 3 g chicken broth, granulated
• n. B. Salt and pepper, black, freshly ground
• 150 g prawn(s), peeled, raw, fresh or frozen
• 60 g minced poultry, from the breast
• 1 tbsp celery leaves, fresh or frozen
• 1 egg(s), size S
• 2 tbsp sunflower oil
• 1 tbsp oyster sauce (saus tiram)
• 2 pinches chicken broth, granulated
• 1 tbsp baking powder
• ½ small broccoli
• ¼ small cauliflower
• 40 g carrot(s)
• 1 tbsp sesame oil, light

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 20 minutes

A spicy, clear soup with tender shrimp balls that melt in your mouth. Recipe from Bali, Indonesia.

Process the shrimp with a chopping knife or cleaver until a creamy paste forms. Do not use a meat grinder for this! Combine the paste and minced chicken in a larger bowl. Crack the egg, whisk it with the chicken stock, and add it to the shrimp paste. Wash the fresh celery, shake it dry, and pick off and chop the unblemished leaves. Use 1 tablespoon of this immediately and freeze the remaining leaves. Measure out the frozen celery and let it thaw. Cut the unblemished stalks crosswise into approximately 3 mm wide rolls and freeze in portions. Add all the remaining ingredients for the balls to the bowl and mix everything together. Cover and let the mixture mature in the refrigerator for 30 minutes. For the filling, cut off approximately 8 small florets from one small head of broccoli and one small head of cauliflower, wash them, and thinly slice the stalks crosswise. Wash the carrot, trim both ends, peel, and slice them into approximately 3 mm thick slices using a corrugated slicer. Combine the broth ingredients in a 1.5-liter pot and bring to a boil. Reduce the heat. Form the cold shrimp mixture into balls about the size of ping-pong balls and drop them into the simmering water. Once all the balls have floated and risen for about 5 minutes, season the soup with salt and pepper. Add the garnish and simmer for 4 minutes. Ladle into soup bowls, serve warm, and enjoy.