Albóndigas de pescado con caldo de gambas (Tekwan)

Ingredientes

• FISH BALLS
• 650 gr ground mackerel fish
• 1 3/4 cup tapioca flour
• 450 ml cold water
• 1 tbsp salt
• 1 tbsp msg
• 1 tsp white pepper
• SHRIMP BROTH
• 2 1/2 L water
• 1 (300 gr) jicama, julienned
• 400 gr shrimp, deshelled (keep the head) and minced
• 5 garlic cloves, minced
• 150 gr wood ear mushroom, chopped
• 1 tbsp 1 tsp salt
• 2 tsp msg
• 1 tsp white pepper
• 2 tbsp oil

Preparación

1. 1

   --- Steps ---

2. 2

   FISH BALLS

3. 3

   Transfer ground fish and cold water into a food processor, blend until smooth

4. 4

   Add salt, msg and pepper, blend again until well combine

5. 5

   Fill water 1/2 way to a large pot, bring it to a boil

6. 6

   Transfer fish paste into a big bowl

7. 7

   Gradually add tapioca flour while mixing it slowly and gently using a spatula/wooden spoon until well combine

8. 8

   Use a teaspoon to form a small rustic ball, then transfer into the boiling water immediately, do it again until all mixture used up

9. 9

   When the balls floats, cook 1-2 mins more and strain them. Set aside

10. 10

    SHRIMP BROTH

11. 11

    Boil water in a pot

12. 12

    Heat oil in a pan, sauté garlic until golden brown, add minced shrimp and shrimp heads stir fry until pink

13. 13

    Transfer shrimp mixture into the boiling water, cover and simmer over low heat for 5-10 mins

14. 14

    Discard shrimp heads, add jicama, wood ear mushrooms, salt, msg and white pepper into the pot. Cover and Simmer over medium-low heat for 5 mins until the jicama soften. Off the heat

15. 15

    --- Note ---

16. 16

    if you can’t find ground mackerel fish, get 700-750 gr mackerel fillet, with skin on then scrape the flesh using a spoon like shown on the video