Sunday, 12 May 2013

Prawn Balls Mushroom Soup 香菇虾球汤

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 egg
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

This event is linked to Little Thumbs Up 


The event is organised by Zoe of Bake For Happy Kids and Doreen of My Little Favourite DIY  


  1. This looks wonderful! I usually had prawns balls mixed with some pork meat, never had it all by itself before. Should give it a try sometime!
    Thank you for linking to LTU!
    Hope you have a great and delicious week!

  2. Hi Joyce, Thanks for your support!


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