Asian-style Shrimp Soup With Egg Flowers Recipe

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Asian-style Shrimp Soup With Egg Flowers

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Ingredients:

Serving

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1073.82 Kcal (4496 kJ)
Calories from fat	549.28 Kcal
		% Daily Value*
Total Fat	61.03g	94%
Cholesterol	355.53mg	119%
Sodium	7392.66mg	308%
Potassium	544.4mg	12%
Total Carbs	57.54g	19%
Sugars	8.28g	33%
Dietary Fiber	3.06g	12%
Protein	74.97g	150%
Vitamin C	32.1mg	53%
Vitamin A	0.6mg	19%
Iron	17.7mg	98%
Calcium	205.7mg	21%

Amount Per 100 g
Calories	265.79 Kcal (1113 kJ)
Calories from fat	135.96 Kcal
		% Daily Value*
Total Fat	15.11g	94%
Cholesterol	88mg	119%
Sodium	1829.85mg	308%
Potassium	134.75mg	12%
Total Carbs	14.24g	19%
Sugars	2.05g	33%
Dietary Fiber	0.76g	12%
Protein	18.56g	150%
Vitamin C	7.9mg	53%
Vitamin A	0.1mg	19%
Iron	4.4mg	98%
Calcium	50.9mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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