Shrimp Soup with Crispy Balls

Ingredients

• 300 g Raw peeled shrimp (with shells) (Peeled, shells retained)
• 800 ml Water (800 ml for the broth)
• 2 stalks Green onion (scallion) (Separate the white part from the green part)
• 2 units Garlic clove (Peeled, coarsely chopped)
• 2 cm Fresh ginger (6 thin slices (1 mm) for the broth, the rest diced)
• 1 medium Tomato (Coarsely chopped for the broth)
• 2 tbsp Potato or corn starch (To bind the balls and thicken the broth)
• 2 tbsp Soy sauce (Seasoning for the broth)
• 1 tbsp Sesame oil (For the ball mixture and finishing)
• 1 tbsp Vegetable oil (e.g., sunflower) (For browning the shells)
• 1 unit Egg (White separated for the mixture, yolk for finishing)
• to taste Salt (Season the mixture and the broth)
• to taste Ground black pepper (Season the mixture and the broth)

Instructions

1. Prepare the aromatics

   Separate the white part from the green part of the scallion. Thinly slice the white part into rounds. Coarsely chop the green part. Peel the garlic cloves and chop them. Slice the ginger into 6 slices about 1 mm thick for the broth, and dice the remainder. Cut the tomato into large dice.

   Time: PT5M

2. Peel the shrimp and collect the shells

   Remove the shrimp meat while keeping the shells. Remove the intestines from the shells, lightly crush them with the flat side of a knife and then finely chop (or blend).

   Time: PT5M

3. Prepare the ball mixture

   In a bowl, combine the chopped shells, diced ginger, two‑thirds of the white scallion slices, half of the egg white, the starch, a pinch of salt and pepper. Work the dough for 2‑3 minutes in the same direction, then incorporate 1 tbsp sesame oil. Refrigerate.

   Time: PT5M

4. Make the broth

   Heat 1 tbsp vegetable oil in a pot over medium heat. Add the shrimp shells and brown them for a few minutes. Add the remaining aromatics (garlic, sliced ginger, white scallion, tomato) then pour in 800 ml water. Bring to a boil, cover and simmer for 20 minutes.

   Time: PT20M

   Temperature: 100°C

5. Strain the broth

   Pass the broth through a fine sieve to remove solids. Return the filtered liquid to the pot and bring to a gentle simmer (small boil).

   Time: PT5M

   Temperature: 95°C

6. Cook the balls

   With slightly damp hands, take a small amount of dough, press it between thumb and forefinger to form a small ball, then gently drop it into the simmering broth. Repeat until the dough is exhausted. Cook for 6 minutes, then remove the balls with a slotted spoon and place them in serving bowls.

   Time: PT6M

   Temperature: 95°C

7. Season and thicken the broth

   Add 2 tbsp soy sauce and pepper to taste. Dilute 2 tbsp starch in a little cold water and incorporate into the broth while stirring gently. Beat the remaining egg yolk and drizzle it into the broth while stirring delicately to create silky strands.

   Time: PT5M

   Temperature: 95°C

8. Finishing and serving

   Drizzle sesame oil into the broth, stir, then sprinkle the soup bowls with green scallion slices. Serve immediately, hot.

   Time: PT2M

   Temperature: 95°C

Nutrition Facts

Calories

200

Protein

15 g

Carbohydrates

10 g

Fat

8 g

Fiber

2 g