Ju yook har kau doong shun tong

Ju yook har kau doong shun tong

Pork and prawn ball soup

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Pork balls

Ingredients

Quantity Ingredient
500g minced pork
1 teaspoon fresh ginger, finely grated
1 garlic clove, crushed
1 teaspoon salt
2 teaspoons spring onions, finely chopped

Prawn balls

Quantity Ingredient
500g raw prawns, peeled, deveined and finely chopped
1/4 teaspoon fresh ginger, finely grated
1/2 teaspoon salt
1 slice soft white bread, crumbed
1 egg yolk
1 teaspoon cornflour

Soup

Quantity Ingredient
1.5 litres Ju yook sheung tong
or 1.5 litres Gai sheung tong
1 tablespoon chinese wine or dry sherry
3 tablespoons tinned bamboo shoots, sliced
3 teaspoons cornflour
1/2 teaspoon sesame oil
2 tablespoons spring onion, finely chopped, to garnish

Method

  1. To make the pork balls, combine all of the ingredients in a bowl. Take 1 tablespoon of the mixture at a time and roll into balls.
  2. To make the prawn balls, combine all of the ingredients in a bowl. Take 1 tablespoon of the mixture at a time and roll into balls.
  3. Drop the pork balls into the simmering stock and cook for 15 minutes. Return to simmering point, drop in the prawn balls and cook for a further 7 minutes. Remove pork and prawn balls, using a slotted spoon and set aside.
  4. Add the wine and bamboo shoots to the simmering stock. Combine the cornflour and 2 tablespoons cold water in a bowl to make a smooth paste, then add to the stock, stirring until the soup is clear and thickened. Stir in the sesame oil. Return the pork and prawn balls to the soup and serve, garnished with the spring onion.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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