Clear Glass Noodle Soup with Shrimp Balls
Ingredients
- 400 g Cooking broth (from shrimp balls) If not available, use water with chicken broth.
- 6 g Chicken broth Kraft bouillon, use if not using shrimp ball broth.
- 3 tbsp Fish sauce Light variety
- 2 tbsp Rice Wine Arak Masak
- 3 tbsp Sunflower oil
- 60 g Glass noodles Dry
- 1 each Hot peppers Red, long, medium hot
- 12 each Thai prawn balls See attachment for recipe
- 1 tsp Fresh celery leaves For garnish
Instructions
- Soak the glass noodles in plenty of warm water. Shorten the soft pasta with scissors and strain.
- Wash the peppers, remove the stem, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are.
- Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Chop a teaspoon and use immediately. Freeze the remaining leaves.
- Heat the broth with the prawn balls and pepperoni.
- Add the glass noodles and celery and let them get hot.
- Distribute on the serving plates, serve and enjoy.
