Rice Vermicelli Soup With Shrimp Balls

Rice Vermicelli Soup With Shrimp Balls


Shrimp Balls
225 grams Cooked Rice Vermicelli
8 Cups Chicken Stocks
2 Cups Choy Sum
2 Red Chilies, sliced
Fried Shallots
Sesame Oil
White Pepper
Sea Salt, to taste

Shrimp Balls
8 Large Shrimps, peeled and deveined
2 Scallions, chopped
1 Small Carrot, chopped
1 Small Egg White
¼ tsp Sea Salt
½ tsp Sugar
A few Dashes of White Pepper


Smash and chop the shrimps with a cleaver until a paste is form, and transfer it to a mixing bowl.

Add sea salt, sugar, pepper, and egg white into the shrimp paste, stir in one direction, and gather the paste and hit against the bowl. Then mix in the scallion and carrot, continue to stir and hit the paste against the bowl until the paste become sticky and well mixed.

For the soup: Bring chicken stock to a boil. Scoop shrimp paste with a cookie scooper and drop into the soup. Season the soup with sea salt and pepper. Then add some Choy sum and bring it to a boil, and drizzle some sesame oil.

To serve: Place a portion of rice vermicelli in a bowl and ladle the soup with shrimp balls over it. Top with some scallions, fried shallots, pepper, and serve with some red chilies.


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