John Myers
Contents
show
Ingredients
For the broth:
- 200 g Fish or shrimp stock
- 200 g Water
- 4 g Chicken broth, Kraft bouillon
- Salt and pepper, black, fresh from the mill
For the shrimp balls:
- 150 g Prawns, peeled, raw, fresh or frozen
- 80 g Minced chicken, from the breast
- 1 Egg, size S
- 3 g Chicken broth, Kraft bouillon
- 1 tbsp Celery leaves, fresh or frozen
- 2 tbsp Sunflower oil
- 1 tbsp Oyster sauce, (Saus Tiram)
- 1 tbsp Baking powder
For the deposit:
- 0,5 little one Broccoli
- 0,25 smaller Cauliflower
- 40 g Carrot
- 1 tbsp Sesame oil, light
Instructions
- Work the prawns with a chopping knife or cleaver until a creamy paste is formed. Do not use a meat grinder for this! Put the paste and the minced chicken in a larger bowl. Beat the egg, whisk with the chicken stock and add to the shrimp paste.
- Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Use 1 tbsp of it immediately and freeze the remaining leaves. Measure frozen goods and allow to thaw. Cut the flawless stems crosswise into approx. 3 mm wide rolls and freeze in portions.
- Put all remaining ingredients for the balls in the bowl and mix until homogeneous. Cover and let the mixture mature for 30 minutes in the refrigerator.
- For the soup, cut off approx. 8 small florets each from a small broccoli and a small cauliflower, wash and cut the stalks crosswise into thin slices. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane.
- Put the ingredients for the broth in a 1.5 liter saucepan and bring to a boil. Reduce heat supply. Shape the cold shrimp mixture into balls the size of a table tennis ball and let them slide into the simmering water. When all the balls, which have floated and risen for about 5 minutes, season the soup with salt and pepper. Add the insert and simmer for 4 minutes.
- Spread over the soup bowls, serve warm and enjoy.
