This lunch dish—an alternative to the usual rice meal—is truly appetizing; minced shrimp balls and diced white tofu are simmered in a broth made from shrimp shells. It is the perfect dish to create a delightful lunch atmosphere at home.
Hello fellow foodies! This dish is actually a simple home-cooked meal. Somehow, whenever lunchtime rolls around, I often struggle to decide what different dish to cook. However, after checking my fridge, I came up with an idea for something simple yet delicious.
The shrimp balls might look a bit rustic—or "messy"—because I intentionally avoided adding too much flour to the mixture; I wanted the shrimp to really shine. I also picked up some white tofu from a nearby shop that produces fresh tofu daily.
This shrimp and tofu ball soup relies on a broth made from the shrimp shells—parts I would normally discard after mincing the shrimp for the balls. A blend of ginger and garlic provides the perfect aroma when sautéed briefly in the pot with a little oil. The recipe requires only a few ingredients that are easy to find.
Ingredients
200g shrimp
1 small carrot
100g white tofu
2 cloves garlic
2cm piece of ginger
2 stalks celery
3 tablespoons tapioca flour
¼ teaspoon salt
¼ teaspoon mushroom bouillon powder
Shrimp shells (as needed)
1 tomato
6 bird's eye chilies
Preparation Method
Finely mince the shrimp. Dice the carrot and celery, then mix them into the minced shrimp.
Add the salt and tapioca flour to the mixture and combine well.
Sauté the garlic, ginger, and shrimp shells in a pot with a little oil.
Sauté until the shells change color, then add water and bring the broth to a boil. Next, remove the shrimp shells from the soup.
Add the bird's-eye chilies and tofu pieces to the soup.
Then, shape the shrimp mixture into balls and drop them into the broth until all the mixture is used up; shape them just as you would meatballs.
Stir everything together, then add the tomatoes and celery leaves. Let the shrimp balls cook through. Add ¼ teaspoon of salt and some mushroom bouillon to taste. Bring to a boil, remove from heat, and it is ready to serve.
Serving
Serve the soup in a bowl. This recipe yields enough for two people; the portion is generous, so you’re guaranteed to feel full. If you’d like to add more vegetables—such as chopped bok choy or even just lettuce—I think that would be delicious.
The combination of the shrimp balls—which have a slightly textured, crinkly appearance—is truly delightful. While the somewhat coarse texture might make the shrimp balls look a bit rustic, they taste amazing; the texture is firm yet tender, the shrimp flavor is rich, and the savory umami taste is spot-on.
The shrimp soup, made from a stock of shrimp shells, is especially delicious. And here’s a tip: when serving, I like to split the bird's-eye chilies open—the spicy aroma really permeates the bowl. It makes the dish even better and is absolutely enjoyable in any situation.
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About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.