Discover the supreme comfort in a bowl with our 'Prawn Ball Soup'! This delicious dish functions tender prawn balls simmered in a savory broth, creating a delicious and gratifying meal that's best for comfortable monsoon nights.

PRAWN BALL SOUP

Ingredients

250 grams prawns, shelled and deveined
5-6 medium fresh button mushrooms
1 inch ginger piece
3-4 pieces tinned bamboo shoots, boiled for 10-15 minutes
1 tablespoon oil
4 cups chicken stock
Salt to taste
Black pepper powder to taste
1 tablespoon cornflour
1 egg white
10-12 fresh spinach leaves
5-6 black peppercorns, squashed
2-3 stalks spring onion greens

Technique

1. Slice button mushrooms and ginger. Chop bamboo shoot.
2. Heat oil in a non-stick pan. Add ginger and sauté for a minute.
3. Include mushrooms and bamboo shoot and sauté for a minute. Include chicken stock and let it cook.
4. Grind prawns with salt and black pepper powder to a fine paste. Transfer prawn paste into a bowl. Include cornflour and egg white and mix well.
5. Drop in small parts of prawn paste with a spoon into the boiling stock. Prepare till the prawn balls are done.
6. Tear the spinach leaves and add to soup and stir lightly. Include salt and crushed peppercorns and mix.
7. Slice spring onion greens and add to soup. Mix well and cook for 2 minutes.
8. Serve hot.

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