Step 1

First, prepare all the ingredients needed for the dish. Using pre-prepared shrimp is convenient. If you’re using small shrimp, have about 200g ready. This is also great as a snack or side dish for kids.

Step 2

Finely chop one stalk of scallion after washing it thoroughly. If scallions are unavailable, finely mince about 10cm of the white part of a green onion. The fresh aroma of the onion will enrich the broth’s flavor.

Step 3

Wash the fresh chives under running water and cut them into approximately 4-5cm lengths. The crisp texture and aroma of chives will add freshness to the soup.

Step 4

If you are using frozen shrimp, briefly blanch them in boiling water for about 30 seconds. This helps remove any unpleasant smell and maintains a firm, springy texture. If using fresh raw shrimp, you can skip this step.

Step 5

Remove the tails from the blanched or raw shrimp, then finely mince the flesh with a knife. It’s good to mince it so that there’s still a slight chewiness, rather than making it completely paste-like. Using a food processor is an option, but mincing by hand enhances the texture.

Step 6

Place the minced shrimp in a large bowl. Add the chopped scallions (or green onions). Now, crack one egg and add only the egg white. Using only the white makes the shrimp balls more firm and results in a cleaner taste.

Step 7

To the bowl with shrimp, scallions, and egg white, add 1/3 Tbsp salt, 1/2 Tbsp cooking wine, 2.5 Tbsp starch, and 1/4 Tbsp sesame oil for a nutty aroma. Now, knead the mixture thoroughly with your hands until it becomes cohesive and develops some elasticity. This elasticity is key to preventing the balls from falling apart during cooking.

Step 8

In a pot, fill with enough water for about 2 servings of soup. Add the seafood broth sachet and bring it to a boil to create a flavorful broth. The water level might decrease as it boils, so adjust the initial amount based on your preferred soup consistency.

Step 9

While the broth is simmering, take small portions of the shrimp mixture and shape them into rough balls with your hands. The dough might be a bit soft, so don’t worry if they aren’t perfectly round. Just aim for a general ball shape for now; they will firm up as they cook in the water.

Step 10

Once the broth is boiling, stir in 1 Tbsp of soy sauce for soup to add umami, and 1/3 Tbsp of minced garlic to enhance the refreshing taste. Give it a gentle stir to combine the seasonings well.

Step 11

After the broth has sufficiently infused, remove and discard the seafood broth sachet. Removing the sachet keeps the soup clear and prevents cloudiness.

Step 12

Now, carefully drop the shaped shrimp balls one by one into the boiling broth. A helpful tip for achieving rounder balls is to place a portion of the dough onto a curved measuring spoon, gently press it into a round shape with your finger, and then carefully slide it into the broth. Cooking them over medium-high heat initially will help them hold their shape.

Step 13

Once the shrimp balls are cooked and float to the surface, add the chopped chives and simmer for another moment. Chives can become mushy if overcooked, so adding them towards the end preserves their crispness and vibrant flavor.

Step 14

Finally, taste the broth and adjust the seasoning. If it’s too bland, add a little more soy sauce for soup or salt. If it’s too salty, dilute it with a bit more water. Ladle the completed shrimp ball soup into bowls and sprinkle with black pepper to your liking. Your delicious shrimp ball soup, featuring a light broth and the delightful texture of shrimp, is now ready to be enjoyed!

Step 15