Bitter mustard Shrimp Ball Soup

ingredients

400 g of fresh bitter mustard 

5 tablespoons of salt

1 ½ L of water

Oil for frying

1 packet beef bouillon powder

5 cloves garlic, peeled and crushed

40 ml chicken egg white, beaten off

Shrimp balls, mix together:

100 g shrimp, peeled, chopped

300 g minced chicken meat

2 tablespoons dried shrimp, hot soak, drain, puree

40 ml chicken egg white, beaten off

1 tablespoon tapioca starch

1 tsp salt

½ teaspoon pepper

1 tsp sesame oil

How to Make:

Rinse bitter mustard greens, sliced ​​thick 4 cm. Knead with salt until wilted, wash and drain.

With the help of 2 pieces teaspoon, shape dough shrimp for meatballs. Fry in hot oil until cooked a lot and, remove and drain.

Boil water, put the beef broth powder and stir well. Add the garlic, bring to a boil. Insert slices of bitter mustard greens, cook until boiling. Pour the whipped egg whites while stirring to form a smooth fibers. Enter the shrimp balls and stir well. Bring to a boil again. Lift. Serve hot.

Bitter mustard / mustard jerbung: Shaped like chicory, gnarled, with a curved rod. In the supermarket known as green mustard.

Serves 6