Prawn Ball Soup Recipe - A spongy dumplings packed with flavours, in a clear broth.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Prawns (kolambi/jhinga)(प्रॉन/कोलम्बी/झींगा),

Cuisine : Chinese

Course : Soup

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Prawn Ball Soup

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.

Prawn Ball Soup Recipe - how to make Prawn Ball Soup

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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Prawns (kolambi/jhinga) shelled and deveined250 grams

  • Fresh button mushrooms 5-6 medium

  • Ginger 1 inch piece

  • Bamboo shoots boiled for 10-15 minutes3-4 slices

  • Oil 1 tablespoon

  • Chicken stock 4 cups

  • Salt to taste

  • Black pepper powder to taste

  • Cornflour/ corn starch 1 tablespoon

  • Egg white 1

  • Fresh spinach leaves (palak) 10-12

  • Black peppercorns crushed5-6

  • Spring onion greens 2-3 stalks

Method

Step 1

Slice button mushrooms and ginger. Chop bamboo shoot. Heat oil in a non-stick pan. Add ginger and sauté for a minute.

Step 2

Add mushrooms and bamboo shoot and sauté for a minute. Add chicken stock and let it cook. Grind prawns with salt and black pepper powder to a fine paste. Transfer prawn paste into a bowl.

Step 3

Add cornflour and egg white and mix well. Drop in small portions of prawn paste with a spoon into the boiling stock. Cook till the prawn balls are done. Tear the spinach leaves and add to soup and stir lightly.

Step 4

Add salt and crushed peppercorns and mix. Chop spring onion greens and add to soup. Mix well and cook for 2 minutes. Serve hot.

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