For the broth:
- 400 g Cooking broth, from the shrimp balls
If not available:
- 350 g Water
- 4 tbsp Fish sauce, light colored
- 2 tbsp Rice Wine, (Arak Masak)
- 3 tbsp Sunflower oil
- Chicken broth, Kraft bouillon, to taste
- For the deposit:
- 120 g Carrot
- 10 g Ginger, fresh
- 15 g Spring onion, fresh, just the white
- 1 Hot peppers, red, long, medium hot
- 2 medium sized Cloves of garlic, fresh
- 16 Thai prawn balls
- 2 tbsp Lime juice, fresh
- 60 g Coconut milk, creamy (24% fat)
- 2 tbsp Fresh celery leaves
For the deposit:
- Wash the carrot, cap both ends and peel. Using a coarse rasp, scrape off the appropriate amount from below. Cut the fresh, washed and peeled ginger crosswise into thin slices. Wash the spring onions, remove dead leaves and roots. Cut the white part across into pieces approx. 6 mm wide.
- Wash the peppers, remove the stems, cut in half lengthways, remove the grains and the partitions and cut the halves crosswise into pieces approx. 1 cm wide. Cap the garlic cloves at both ends, peel and squeeze with a garlic press.
- Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Chop two tablespoons and use immediately. Freeze the remaining leaves. Weigh frozen goods and allow to thaw. Cut the flawless stems crosswise into approx. 3 mm wide rolls and freeze in portions.
- Bring the broth to a boil and add the prepared vegetables. Let simmer for 10 minutes. Take off the stove and let cool down a bit. Pour the mixture into the blender and purée finely on the highest setting for 1 minute. Put the puree together with the prawn balls and the lime juice in the saucepan and bring to a simmer. Stir in the coconut milk. Season the broth with salt and pepper. Add the celery leaves. Spread on the serving bowls, serve and enjoy
- Thai prawn balls, see: Thai prawn balls