Shredded Radish and Shrimp Ball Soup

Name: Shredded Radish and Shrimp Ball Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Ecuadorian White Shrimp; 100g radish; 1 piece Egg white; 3 slices ginger; a little Green onion; Some starch; a little salt; a little Cooking Wine

by Forgotten↘Layla●

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Shrimp meat is not only rich in high-quality protein, but also rich in minerals such as potassium, iodine, magnesium, and phosphorus, as well as vitamin A, aminophylline and other ingredients. It is a very beneficial food for the body. When cooked with white radish, it is refreshing and healthy. Autumn and winter are the seasons to keep body fat away from the cold, but for friends who are demanding and seeking comprehensive nutrition, this delicious soup recipe may be suitable for adding to your fitness menu. "

Ingredients

300g Ecuadorian White Shrimp
100g Radish
1 piece Egg White
3 slices Ginger
a little Green Onion
Some Starch
a little Salt
a little Cooking Wine

Shredded Radish and Shrimp Ball Soup

1. The main materials are available.

Shredded Radish and Shrimp Ball Soup recipe

2. Remove the head and shell of Ecuadorian white shrimp, remove the shrimp thread; peel the radish and cut into thin strips;

3. Use the back of a knife to roughly chop the shrimp into prawn paste, don't chop too much;

4. Add appropriate amount of egg white, cooking wine, salt, and starch to the prawn paste, stir vigorously, and stir clockwise with chopsticks until the prawn paste is strong;

5. Take an appropriate amount of the mixed shrimp paste and dig it into a ball shape with a spoon, slide it into the boiling water pot and blanch it until the shrimp ball changes color, then pick it up;

6. Add water to a boil in another pot, add ginger slices and shredded radish, boil until boiling, add shrimp balls and simmer for 10 minutes.

7. After turning off the heat, add a little salt and shredded green onions.

Tips:
1. Fresh shrimp can be frozen in the refrigerator for 15 minutes, and it is easier to peel off the shell
2. If you want the shrimp meat to be firmer, you can put it in cold water after blanching it.