Prawn Balls Mushroom Soup 香菇虾球汤
Recipe source : "Knorr Chicken Stock"
The soup was infused with the flavour from the Shitake mushrooms. The taste was rather unique. SK lamented that the prawn balls were not as bouncy like fish balls. I suppose it was not meant to be bouncy. Personally, I found the prawn balls rather tasty and unique with its peppery taste.
250g fresh prawns, shelled & chopped into paste
90g dried Shitake mushrooms, soaked in water to soften
2 cubes chicken stock
Dash of pepper
2 tbsp cornflour
1/2 tsp salt
1 tbsp corn oil
1 tsp sugar
6 cups water
Shitake mushrooms - soaked in water to soften
1. Mix prawn paste with pepper, cornflour, egg and salt.
2. Roll into balls.
3. Heat corn oil
4. Add in 6 cups of water to boil together with 2 cubes of chicken stock, sugar, mushrooms and prawn balls.
5. It's ready when the prawn balls turn to pinkish colour.
6. Pour into a large soup bowl.
I am submitting this post to Joyce of Kitchen Flavours
The ingredient for May 2013 is mushrooms
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