John Myers
Contents
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Ingredients
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
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 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.
