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The ingredients needed to cook SOP TEKWAN (Fish Balls Soup):
- You need 250 gram shrimps, shelled, finely chopped (shells for stock)
- You need 1 1/2 litter water
- Use 2 tablespoons margarine
- Get 25 gram dried shiitake mushrooms, soaked in hot water
- Provide 25 g dried Lily buds soaked in hot water until tender, knotted
- Provide 1 yam bean, cut into strips (optional)
- You need 2 spring chinese parsley, coarsely sliced
- Use 2 spring onions, thinly sliced
- Prepare Fried shallots
- Use Sambal (optional)
- Get Lime juice (optional)
- Use Fried vermicelli noodles (for serving)
- Take Boiling Carrots for serving (optional)
- Take For the Fish Balls :
- Prepare 250 gram fish fillet (I use Spanish mackerel)
- Provide 175 gram cornstarch
- You need 25 gram plan flour
- You need 1 egg white
- Get 1 1/2 teaspoon salt
- Take 100 cc water
- Take Seasoning
- Prepare Spices (ground):
- Prepare 5 cloves garlic
- Use 1 teaspoon peppercorns
Instructions to make SOP TEKWAN (Fish Balls Soup):
- For the stock : Roast shirmp shells until they turn red. Add 1 1/2 litters water, bring to the boil and simmer for 1/2 hour. Strain the stock, reduce heat and continue to cook until the stock boil.
- For the Fish Balls: Mix ingredients for the fish balls. Shape a teaspoon of mixture into ball and toss into water or just shape with spoon and toss into water until just cooked.
- Heat the Margarine and saute the ground spices. Add shrimps, mushrooms, Lily buds and yam bean. Continue to fry until soft. Add to the shirmp stock. Before removing from the heat, add fish ball, salt, spring onion and parsely.
- Serving suggestion: transfer the soup into a bowl, add soften rice vermicelli (optional), and garnish with fried shallots and serve with chilli sauce.
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