Shrimp Paste and Bok Choy Soup

Name: Shrimp Paste and Bok Choy Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 20 pieces Green shrimp; 1 piece Egg white; to taste rapeseed; to taste cooking wine; to taste Salt; a pinch Black pepper; to taste Starch; a few drops Sesame oil

A springy-textured soup of hand-chopped shrimp paste whipped with egg white and starch into bouncy dumplings, poached alongside crisp baby bok choy in a light savory broth.

20 minNewMedium Soups Boil Light

Instructions

1
Peel the shrimp, remove the vein, and wrap the shrimp meat.
2
Set aside four shrimp and cut them into small cubes, and chop the remaining shrimp into a paste; this way, the texture will be good.
3
Add a little cooking wine, egg white, salt, and pepper and mix.
4
Add an appropriate amount of starch and continue stirring in one direction until it feels slightly elastic.
5
Scoop the shrimp into small balls with a spoon, dipping the spoon in water each time to prevent sticking. You can also squeeze them by hand.
6
Refrigerate for 2 hours.
7
Wash the rapeseed.
8
After the water in the pot boils, add the shrimp paste.
9
When the shrimp paste changes color, it's cooked. Add the bok choy and blanch until it changes color, then season with a little salt, pepper, and a few drops of sesame oil.
10
Light, tasty, and nutritious.