How to make Prawn Ball Soup -

Delicious prawn dumpling in a clear flavourful broth served with crispy crackling spinach on top. This seafood lover’s delight is quick and simple to make. Add the spinach directly to the broth instead of frying it to keep the soup a low calorie one.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (medium) (मध्यम आकार के प्रॉन्स), Egg (अंडा)

Cuisine : Fusion

Course : Soups

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Prawn Ball Soup

Prawn Ball Soup Recipe Card

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Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Prawn Ball Soup Recipe

  • Prawns (medium) peeled, deveined and minced 250 grams

  • Egg 1

  • Salt to taste

  • Crushed black peppercorns 1 teaspoon

  • Cornflour/ corn starch 1 tablespoon

  • Oil 2 tablespo for deep-frying

  • Ginger chopped 1 inch

  • Spring onion stalks sliced 2-3

  • Button mushrooms 5-6

  • Chicken stock 4 cups

  • Spinach leaves (palak) finely shredded 4-5

  • Bamboo shoots thinly sliced, tinned 3-4

Method

Step 1

Put prawns in a bowl, break egg into it, add salt and half the crushed black peppercorns and mix well. Add cornflour and mix again.

Step 2

Heat two tablespoons oil in a non-stickwok, add ginger and spring onions and sauté for ten seconds. Add mushrooms and chicken stock mix. Add salt and remaining crushed black peppercorns,mix and cook on medium heatfor six to eight minutes.

Step 3

Dampen your hands, divide the prawn mixture into small portions and roll them into balls. Add the prawn balls to the wok and cook for about two to three minutes in the soup.

Step 4

Heat sufficient oil in a deep pan, add shredded spinach and deep-fry till crisp. Drain on absorbent paper and spread them.

Step 5

Place the bamboo shoots in a serving bowl,add prawn balls and finally pour the soup over them.

Step 6

Garnish with fried spinach and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.