Fish Balls With Shrimp Broth (Tekwan)

Fish Balls With Shrimp Broth (Tekwan) Ingredients

FISH BALLS650 gr ground mackerel fish1 3/4 cup tapioca flour450 ml cold water1 tbsp salt1 tbsp msg1 tsp white pepperSHRIMP BROTH2 1/2 L water1 (300 gr) jicama, julienned400 gr shrimp, deshelled (keep the head) and minced5 garlic cloves, minced150 gr wood ear mushroom, chopped1 tbsp 1 tsp salt2 tsp msg1 tsp white pepper2 tbsp oil

Complement

Chopped Celery leavesFried shallotsChiliCooked Rice vermicelliSoy sauceSweet soy sauceLime

Steps

FISH BALLS1. Transfer ground fish and cold water into a food processor, blend until smooth2. Add salt, msg and pepper, blend again until well combine3. Fill water 1/2 way to a large pot, bring it to a boil4. Transfer fish paste into a big bowl5. Gradually add tapioca flour while mixing it slowly and gently using a spatula/wooden spoon until well combine6. Use a teaspoon to form a small rustic ball, then transfer into the boiling water immediately, do it again until all mixture used up7. When the balls floats, cook 1-2 mins more and strain them. Set asideSHRIMP BROTH1. Boil water in a pot2. Heat oil in a pan, sauté garlic until golden brown, add minced shrimp and shrimp heads stir fry until pink3. Transfer shrimp mixture into the boiling water, cover and simmer over low heat for 5-10 mins4. Discard shrimp heads, add jicama, wood ear mushrooms, salt, msg and white pepper into the pot. Cover and Simmer over medium-low heat for 5 mins until the jicama soften. Off the heat

Assemble

Place A Hand Full Of Cooked Rice Vermicelli In A Bowl, And Few Fish Balls On Top, Scoop Out Soup Mixture Into The Bowl, And Serve It With The Other Complement

Note

if you can’t find ground mackerel fish, get 700-750 gr mackerel fillet, with skin on then scrape the flesh using a spoon like shown on the video