Soup with Shrimp Balls and Vegetables À La Legian

5 from 4 votes
Prep Time 35 mins
Cook Time 25 mins
Rest Time 30 mins
Total Time 1 hr 30 mins
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
  • 2 tbsp Celery stalks, fresh or frozen
  • Salt and pepper, black, fresh from the mill

For the shrimp balls:

  • 150 g Prawns, peeled, raw, fresh or frozen
  • 60 g Minced chicken, from the breast
  • 1 Egg, size S
  • 3 g Chicken broth, Kraft bouillon
  • 1 tbsp Celery leaves, fresh or frozen
  • 1 medium sized Carrot, fresh
  • 1 tbsp Sago flour
  • 2 tbsp Sunflower oil
  • 1 tbsp Oyster sauce, (Saus Tiram)
  • 1 tsp Lemon juice
  • 1 tbsp Baking powder
  • For the deposit:
  • 40 g Carrot, sliced
  • 1 smaller Cauliflower
  • 25 g Spring onion, just the green
  • 2 tbsp Sunflower oil
  • 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 rolls approx. 3 mm wide and use 2 tbsp for the stock. Freeze the rest in portions.
  • Wash and peel the carrot, cut off both ends and cut 20 g short silk threads from below with a julienne slicer. Use a corrugated planer to plane the rest of the insert into slices approx. 3 mm thick.
  • Put all the 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 filling, cut off small florets from the cauliflower, wash and cut the stems crosswise into thin slices. Wash the spring onions and cut into thin rolls from above.
  • Put the ingredients for the broth in a 1.5 liter saucepan and bring to a boil. Reduce heat supply.
  • Bring 1 liter of salted water to a boil in a deep saucepan. 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 that have floated and risen for about 5 minutes, add them to the stock with a slotted spoon. Season the soup with salt and pepper.
  • For the insert, heat the sunflower oil together with the sesame oil in a wok. Add the vegetable garnishes and stir-fry for 2 minutes. Add everything to the soup and simmer for another 2 minutes. Distribute on the serving plates, serve 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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