Shrimp Soup with Candi Dasa

5 from 7 votes
Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 30 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people


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


  • 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.
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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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