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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.

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Prawn Ball Soup

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Main Ingredients Prawns (medium), Egg
Cuisine Fusion, , , ,
Course Soups
Prep Time 11-15 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Prawn Ball Soup

  • 250 grams Prawns (medium) peeled, deveined and minced
  • 1 Egg
  • to taste Salt
  • 1 teaspoon Crushed black peppercorns
  • 1 tablespoon Cornflour/ corn starch
  • 2 tablespo for deep-frying Oil
  • 1 inch Ginger chopped
  • 2-3 Spring onion stalks sliced
  • 5-6 Button mushrooms
  • 4 cups Chicken stock
  • 4-5 Spinach leaves (palak) finely shredded
  • 3-4 Bamboo shoots thinly sliced, tinned

Method

  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.
  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.
  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.
  4. Heat sufficient oil in a deep pan, add shredded spinach and deep-fry till crisp. Drain on absorbent paper and spread them.
  5. Place the bamboo shoots in a serving bowl,add prawn balls and finally pour the soup over them.
  6. Garnish with fried spinach and serve hot.
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