How to make Prawn Ball Soup -
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),
Cuisine : Chinese
Course : Soups
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For more recipes related to Prawn Ball Soup checkout Thai Style Prawn Bisque, Tea Pot Soup With Oriental Vegetables, Prawn Goan Soup. You can also find more Soups recipes like Dahi Shorba Celestial Vegetable Soup Kozhi Karuveppalai Soup Saffron And Prawn Bisque
Prawn Ball Soup Recipe Card
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 : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Prawn Ball Soup Recipe
Prawns (kolambi/jhinga) shelled and deveined 250 grams
Fresh button mushrooms 5-6 medium
Ginger 1 inch piece
Bamboo shoots boiled for 10-15 minutes 3-4 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 crushed 5-6
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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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.
