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Prawn Ball Soup (Chinese)


Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Prawn Ball Soup


For Prawn balls:
Prawns – 250 gm
Celery stick – 1 (chopped)
Ginger – ½ "piece (chopped)
White Pepper powder – ½ tsp
Salt – 1/3 tsp
Rice crumbs – 1 ½ to 2 tbsp

For the stock:
Water – 5 cup
Prawns – 250 gm
Salt – ½ tsp
Bay leaf – 2
Ginger – ½ "piece (minced)

Other ingredients for soup:
Celery stick – 1 (chopped)
Carrot – 1 medium (chopped)
Sesame oil – 1 tsp
Chili sauce – 1 tsp
Vinegar – 1 tsp
White pepper powder – as desired
Sugar – 1 tsp

Method of Preparation

1. Peel, de-vein and clean the prawns.
2. Make stock by adding together all the ingredients under the heading, in a deep pan and
    simmering for 5-7 minutes.
3. Strain stock, remove the boiled prawns and keep aside. Reserve stock for use in the soup.
    Discard the bay leaf.
4. Take all the ingredients of the prawn balls in a mixer and grind to fine paste.
5. Add rice crumbs and mix well. Make small (1-1 ½ cm dia) balls and keep aside.
6. Heat sesame oil in a deep pan, add carrots and celery, and saute well.
7. Add the stock, bring to boil, lower heat and add the prawn balls one by one.
8. Let simmer for 2 minutes. Add sugar, pepper, chili sauce and vinegar, mix and let simmer
    for another 5-6 minutes.
9. Check seasonings and adjust as required. Serve hot.

Notes & Tips

1. You can add any other vegetables to the soup too, like spring onions, cabbage etc.

2. The prawns boiled for the stock, can be used for any other dish, like Chinese fried rice,
    prawn pakora, etc