Recipe

Asian-style Shrimp Soup With Egg Flowers Recipe

	Chefelaine / All my dishes 8 months, 3 weeks ago An Asian-style soup you'll want to make again and again, this appetizer is easily made, and delicious! Prep:20m Cook:60m Servings:12	Chefelaine
	easy delicious

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Fans

gagagrits

juels

floridiang

colpotter

kitchenwhi

thatsmysty

cptnharris

momo_55gra

chefperiwi

dagnabbit

Ingredients

3 1/4 lb Small shrimp

3 1/4 lb Crab shells see note

1 lb Onion peeled and chopped

10 oz Celery stalks medium dice

1 each Garlic head cut in half horizontally

7 oz Red bell pepper seeded, medium dice

2 oz Oriental sesame oil

1 oz Black peppercorns coarsely crushed

1 oz Sea salt

2 1/2 oz Fresh ginger root peeled, fine dice

6 each Lemongrass stalks roughly chopped

4 1/2 qt Chicken stock

7 oz Red bell pepper, small dice

10 oz Lean chicken meat minced

1 Lemongrass stalk, chopped

2 oz Dill stems

1 Kaffir lime leaf optional; see note

2 Star anise (2 pieces)

1 tbsp Tomato paste

2 tbsp Saffron threads

6 Egg whites

4 oz Small shrimp, peeled and cooked

8 tsp Chives, chopped for garnish

8 tsp Dill sprigs for garnish

4 tsp Japanese pickled ginger for garnish

Directions

Using a pestle and mortar, crush the whole shrimp and crab shells.

Heat the sesame oil in a brazier over medium heat.

Add the shrimp, crab shells, onion, celery, garlic, and red pepper.

Fry until golden, stirring.

Add the peppercorns, sea salt, ginger root, and lemon grass to the pot and mix well.

Pour in the chicken stock, stir, and bring to a boil.Cook at a low simmer, uncovered, for 1 hour.

Cool and refrigerate overnight if you want to develop a stronger flavor.

Strain the stock into a clean saucepot.

Heat the stock until warm, not hot.

In a food processor or blender, blend together the red pepper, chicken meat, lemongrass, dill stems, kaffir lime leaf, star anise, tomato paste, and saffron threads.

Add 3 egg whites and mix in well.

Add this mixture to the warm stock.

Whisk continuously over medium heat.

When just about to boil, a frothy crust will form.

Stop whisking.

Make a small hole in the center of the crust with a spoon, taste the soup beneath, and season through the hole.

Cook at low simmer for 20 minutes, then strain through a china cap lined with cheesecloth.

At serving time, reheat the soup.

Whisk 3 egg whites to break them up, but do not whip to a froth.

Pour into the soup in a thin steady stream, stirring slowly with a fork to create a fine thread effect.

Serve the soup in warm bowls and garnish with the shrimp, chives, dill sprigs, and Japanese pickled ginger.

Notes:

If crab shells are not available, substitute half their weight of whole small shrimp or shells.

NOTE:

Kaffir lime leaves are available in markets that sell Asian or Indian spices.

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Comments

gagagrits 8 months, 3 weeks ago said:
Wow chef love this recipe alot of flavor going on here!!!

momo_55grandma 8 months, 3 weeks ago said:
Fantastic recipe great flavors thanks high5

juels 8 months, 3 weeks ago said:
What an interesting recipe, Chef! Love the way the stock is prepared here, and I never heard about making a crust with egg whites! How neat!

chefperiwinkle 8 months, 2 weeks ago said:
Great details given, Chef Elaine. Another five indeed.
Chef P

floridiangourmet 2 weeks, 1 day ago said:
Nice looking recipe. Never had the Japanese pickled ginger though.

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