Shrimp balls -
12 oz fresh shrimp, shelled and deveined
1 tbsp fish sauce
1 tbsp peanut oil
3 tbsp finely chopped pork fat
1 egg white
1/4 tsp salt
pinch of sugar
a grinding or two of pepper
Soup -
3 tbsp fresh lime juice
1 tbsp soy sauce
4 minced shallots
1 jalapeno pepper, seeded and minced
2 tbsp whole cilantro leaves
2 scallions, finely sliced
6 cup fish stock or clam juice and water
1 quarter-sized slice of ginger, peeled
3 tbsp fish sauce |
Method :
Shrimp balls
- Process the shrimp, fish sauce, peanut oil, and pork fat to a paste in
the food processor or electric blender. Do not overprocess. Remove to a
bowl, and stir in the remaining ingredients. Form into small balls,
wetting your hands will help keep the mixture from sticking. Set aside in
the refrigerator.
Soup -
In a soup tureen put the lime juice, soy sauce, shallots, jalapeno,
cilantro and scallion. Bring the fish stock, or clam juice and water to a
boil, drop in the ginger, and simmer for 1 minute. Carefully drop the
shrimp balls into the simmering broth. When they become opaque, pour the
soup into the tureen and serve immediately.
Serves 6
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