Friday, November 11, 2016

Rice Vermicelli Soup with Shrimp Balls

A nice comforting easy meal especially during rainy days

Recipe adapted from Seasaltwithfood

What you need:

For the shrimp balls:
8 large shrimps, peeled and deveined
2 spring onions, chopped
1 small carrot, chopped
1 small egg white
1/4 tsp salt
1/2 tsp sugar
dashes of white pepper

For the soup:
8 cups chicken stock
fried shallots
sesame oil
salt and pepper to taste

a packet of rice vermicelli, soak in warm water until soft
chyesim, cut as desired
cut red chilies (optional)


Shrimp balls:
  1. Put shrimps in a chopper and process til smooth paste and transfer to a mixing bowl
  2. Add salt, sugar, pepper and egg white into the shrimp paste and stir in one direction, gather the paste and hit against the bowl. Add in spring onion and carrot, continue stirring in one direction and hit it against the bowl until the paste sticky and well mixed
  1. Bring chicken stock to a boil. Add in salt and pepper
Scoop shrimp paste and shape to balls according to your preference. Drop it into the boiling soup and let it cooked til floating. Add in chyesim and bring to boil just before serving

To serve:
Place softened rice vermicelli into a serving bowl. Scoop some soup with shrimp balls and pour over it. Top with a dash of sesame oil, fried shallots, more spring onion and cut red chili if desired

1 comment:

  1. I love both rice noodles and shrimps. I'll definitely try this recipe. Thanks for sharing!



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