≡   Categories
Shrimp Ball Soup

720 ml water
1 tsp salt
1 tsp Usukuchi light colored soy sauce
1 tsp mirin (Japanese sweet sake)
to taste White pepper
1 Tbsp corn starch
2 tsp water
1 tsp white vinegar
200 g Prawn (7 oz)
1/2 tsp salt
1 tsp corn starch
1/2 to 1 Egg white, more egg white makes the shrimp ball softer
to taste White pepper
1 bok choy
85 g Tofu (3 oz)
1 Egg


Peel and devein the prawns. Put shelled prawns and all remaining shrimp ball ingredients in a food processor. Cut tofu and bok choy into small pieces. Put water, salt, soy sauce, mirin and pepper in a pot. Bring it to a boil on medium heat. When it starts boil, add bok choy and tofu. Spoon shrimp balls into soup. When shrimp ball turns pink, skim off foam with a ladle. Mix 1 Tbsp starch with 2 tsp water and add the starch-and-water mixture to the soup. Beat the egg. Pour the egg in a very thin stream over the surface. Turn off the heat. Add vinegar and mix gently. You won't notice the vinegar, but a small amount of vinegar makes it taste better. Try it!

Source: cookpad.com