Shrimp Balls in Supreme Soup
A classic Cantonese soup featuring balls made from minced fresh shrimp kneaded with deng flour, gently poached in clear broth. The dumplings are pristine white in color with a fresh, tender, and crisp bite.
Ingredients
Fresh shrimp (head, tail, and shell removed, washed with salt)
275 g
MSG
40 g
Wheat starch
40 g
Fine salt (for washing shrimp and seasoning)
a pinch
Water (for cooking shrimp balls)
to taste
Fresh broth (for serving shrimp balls)
to taste
Instructions
1
Step 1
Remove the heads, tails, and shells from the shrimp, wash with salt, wrap in a clean white cloth and squeeze out excess moisture. Lay clean paper on the countertop, add the shrimp meat, squeeze out any remaining moisture, then add MSG, salt, and wheat starch, knead until soft and fluffy, place in the freezer to freeze for 1 hour (do not skip freezing or the balls will not be crisp).
2
Step 2
Shape the shrimp meat into balls, add to boiling water (do not let the water boil vigorously or the balls will become tough), cook until the shrimp balls float to the surface, then remove and place into a bowl of fresh broth to serve.
