2handfulsspinach or pak choioptional (I'm not using it in the image here)
1"bunch"soo hoon (mung bean thread)optional
Instructions
Cleaning the Prawns
If using shell on prawns: twist the head off carefully, removing all the shell but the tail end. The intestinal vein that runs along the back of the prawn should be visible and just sticking out. Give it a firm but gentle pull.If it's stuck, use a small knife to cut a shallow groove along the back and take the vein out and discard.
When done, place the prawns to one side. Then, give all the heads and shells a clean by squeezing the gunk out and rinsing them.
Quick Prawn Stock
Heat ½ a Tbsp of oil in a small saucepan on medium-low heat and fry the cleaned shells for 1 minute.Add the water and bring to a simmer. Leave to simmer, uncovered, for 15 minutes, removing any scum that might be floating at the top.
I didn't add much water here, so you won't be getting much stock. This is because we'll be adding it to the chicken stock, it's really the essence of the shells we are going for to add more flavour to our final soup.When done, strain and set aside, or as I do, strain straight into the chicken stock.
Prep Work (Chopping and Stuff)
Chop up the spring onions and coriander leaves for the prawn balls finely. Add to a large bowl.Slice the garlic and ginger, width wise.Slice the cabbage thinly, no matter which type you're using. If using pak choi, separate the leaves, clean and set aside.
Make the Prawn Balls
Using a large, sharp knife or cleaver, mince the prawns finely, as much as you can. Don't worry about the odd tiny lump. Add to the bowl.
Add the silken tofu into the bowl, crumbling it as you go. Add the white pepper, salt and cornflour.
Using your hands, mix everything up well, mashing up the tofu as you go along.
Rinse your hands, and with slightly wet hands, form balls from this prawn and tofu paste. To make fairly similar sized balls, I usually divide the mixture in half, then half again, giving me 4 quarters. Then I proceed to form 4 fairly equal sized prawn balls from each quarter. Set aside, while we move on to the soup.
Prawn Ball Soup
I'm assuming you've made the chicken stock, if not, that's something we want to do about 3 hours before we start on the prawn balls. Unless you're using stock cubes or stockpots.Heat 1 Tbsp of vegetable oil in a large saucepan on medium heat and fry the chopped garlic, ginger and spring onion greens for 30 seconds.
Add the chicken stock or water plus stock cubes. If you have homemade prawn stock from the shells, add that in too.Bring to a simmer, then add the cabbage and soy sauce.
Now, very gently, drop your prawn balls into your simmering soup, one at a time. Don't burn your fingers. Use a ladle to transfer the balls into the soup, if you prefer, so as not to scald your fingers.These prawn balls are delicate so go easy. You could place 2 or 3 in a ladle and carefully ease them into the soup if you like.
If using mung bean thread, add it in now. Bring back to a simmer, then cook for 3 minutes. Add pak choi or spinach and heat through for a minute.Taste the soup and add more soy sauce or salt if needed.Serve with some rice or noodles, as described in the article above. Have some sambal or chilli chuka at hand to complete the soup.