Prawn Balls & 'Harusame' Soup

Name: Prawn Balls & 'Harusame' Soup
Yield: 4 servings
Cuisine: British
Ingredients: 250 g Prawns (Frozen OR Fresh); 1/2 teaspoon Grated Ginger; 2 Spring Onions *lighter colour part for Prawn Balls, green part for topping; 1/2 Egg White; 1 pinch Salt; White Pepper; 1 tablespoon Potato Starch OR Corn Starch Flour; 200 g Dry Harusame Noodles (Bean Thread Noodles); Toasted Sesame Seeds; 1-2 tablespoons Sake (Rice Wine); 4 cups Dashi Stock *can be replaced by Chicken or Vegetable stock; 1 teaspoon Salt; 1 tablespoon Soy Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Harusame’ are the noodles made from potato starch or mung bean starch. I use ‘Harusame’ noodles for this soup because I like its delicate texture but you can use any noodles of your choice. Rice noodles would be good, too.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 servings

250 gPrawns (Frozen OR Fresh)
1/2 teaspoonGrated Ginger
2Spring Onions *lighter colour part for Prawn Balls, green part for topping
1/2Egg White
1 pinchSalt
White Pepper
1 tablespoonPotato Starch OR Corn Starch Flour
200 gDry Harusame Noodles (Bean Thread Noodles)
Toasted Sesame Seeds
Soup
1-2 tablespoonsSake (Rice Wine)
4 cupsDashi Stock *can be replaced by Chicken or Vegetable stock
1 teaspoonSalt
1 tablespoonSoy Sauce

Saved

Steps

1

Mince the thawed Prawns by chopping up on a board, add Ginger, Spring Onion, Egg White, 1 pinch Salt and White Pepper, and mix to combine. Add Potato (OR Corn) Starch and mix, add extra 1 tablespoon if required, then combine well.
2

Heat Dashi Stock and Sake in a saucepan over medium heat and bring to the boil.
3

Using a teaspoon, drop the prawn mixture into the boiling stock and cook until prawn balls rise to the surface. Season with Salt and Soy Sauce.
4

Cook ‘Harusame’ or noodles of your choice as instructed and drain well.
5

Place cooked noodles in a bowl, place some prawn balls and pour over the soup. Sprinkle some chopped Spring Onions and Toasted Sesame Seeds on top and serve.