Chinese Soup Recipe - Shrimp with Mushroom Ball Soup
- 2 lb. shrimp, minced
- ½ cup chopped celery
- 4 thin slices of carrot
- 2 oz. mushroom, sliced into pieces
- 6 cups of chicken stock
- ¼ teaspoon salt
- 1 egg white, beaten
- 1 tablespoon cornstarch
- 1 teaspoon olive oil
- 1 teaspoon fish sauce
1. Mix shrimp, celery, egg white, cornstarch, salt, olive oil into paste, use round spoon to form individual shrimp ball for about 1 inch in diameter, steam for 5 minutes.
2. Boil chicken stock, add steamed shrimp ball, carrot, mushroom, fish sauce, bring it to boil again. Remove from the stove, and ready to serve.
Timing: 15 minutes to prepare the ingredients, 15 minutes to cook the soup.
Tips: You could also directly put the raw shrimp ball into boil chicken stock without steaming it first.
Taste: Rich seafood flavor.