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Prawn Ball Soup

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A spongy dumplings packed with flavours, in a clear broth.

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

Preparation Time :11-15 minutes

Cooking time : 11-15 minutes

Servings : 4

Prawn Ball Soup

Main Ingredients

Prawns (kolambi/jhinga),

Cuisine

Chinese

Course

Soup

Level Of Cooking

High

Calories

105

Carbohydrates

2.1

Protein

13.7

Fat

4.6

Fibers

0.5

Ingredients

  • 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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