Shrimp Broth with shrimp balls

Name: Shrimp Broth with shrimp balls
Yield: Makes 7 cups (1.75 l); 6 first-course servings
Ingredients: 2 medium scallions, trimmed and cut into hair-thin strips; ¾ pound (360 g) medium shrimp, peeled and deveined, shells reserved; 1 small carrot, peeled and cut into hair-thin strips; 2 tablespoons soy sauce; 1 teaspoon kosher salt; 1½ teaspoons kosher salt; 7 cups (1.75 l) Shrimp Broth; 2 tablespoons sesame seeds; 2 eggs, lightly beaten; 1½ teaspoons Chinese chili paste with garlic; 2 ounces (60 g) raw unsalted pork fat, coarsely chopped; 3 large scallions, trimmed, white part chopped, green part cut across into thin slices, and kept separate; 2½ tablespoons cornstarch

Preparation info

Makes 7 cups 1.75 l ) ;
6
first-course servings

Difficulty
Medium

Appears in

Soup

By Barbara Kafka

Published 1998

About

This soup can be started the day before it is to be served by making the broth and the shrimp ball mixture. Then it’s a matter of minutes to finish it. The soup is a light starter before a heavy main course.

Throwing out food offends me. I save my shrimp shells and use them to make broth.

The shells of the shrimp used in this recipe do not make enough broth for the soup.

However, they make just enough broth to make up the shortfall in the shrimp broth recipe. Cover t

Ingredients

Starter
Gluten-free
Soup

Ingredients

Method