Shrimp Balls and Bok Choy Soup
Juicy shrimp balls with fresh greens.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Divide the bok choy into thirds, then cut up the leaf stalk into easy to eat pieces.
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Devein the peeled shrimp (A) by slicing along the back and removing the dark colored vein, then chop up finely. Mix the shrimp together with the other ingredients until the mixture becomes sticky.
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Bring (B) to a boil in a pot, use a spoon to drop in balls of (2), simmer for 3 to 4 minutes then add in (1) and simmer for a further 2 minutes.
Cooking Basics
Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
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