PRAWN BALL SOUP

Serves 4–6

This soup is clearly a Chinese influence and the Peranakans also have a similar but more elaborate dish known as pong tauhu. This prawn ball soup is easy to make and very tasty. The prawn balls go very well with a dip of chili chuka (page 31).

Cooking oil 2 Tbsp
Garlic 5 cloves, peeled and chopped
Light soy sauce 2 Tbsp
Chicken stock cubes 2
Ground white pepper 1 Tbsp
Water 1.5 litres (48 fl oz / 6 cups)
Cabbage leaves 300 g (11 oz), sliced

Coriander leaves (cilantro) 1 sprig, cut into
short sections

Prawn Balls

Prawns (shrimps) 500 g (1 lb 1½ oz)
Silken bean curd 225 g (8 oz)
Spring onion (scallion) 1, finely chopped

Coriander leaves (cilantro) 1 sprig,
finely chopped

Ground white pepper ½ Tbsp
Cornflour (cornstarch) ½ Tbsp
Light soy sauce ½ Tbsp

1.   Prepare prawn balls. Peel prawns and remove heads. Slit prawns along the back
and remove the black intestine. Rinse well and pat dry. Dice prawns with a cleaver,
then use repeated chopping motions to mince them coarsely on the chopping
board. Place in a bowl.

2.   Add bean curd to prawns and mash together. Add spring onion, coriander, pepper,
cornflour and soy sauce. Mix well and set aside.

3.   Heat oil in a saucepan and fry garlic until it starts to brown. Add soy sauce,
chicken stock cubes, pepper and water and bring to the boil.

4.   When soup is boiling, make prawn balls. Using 2 tablespoons, shape prawn mixture
into 2.5-cm (1-in) balls and add to boiling soup.

5.   Add cabbage and let it cook for about 2 minutes before removing from heat.
Dish out and garnish with coriander. Serve hot.

58

EURASIAN HERITAGE

Cooking