Fish Balls With Shrimp Broth (Tekwan)

Ingredients

• 650 gground mackerel
• 220 g (1 3/4 cups)tapioca flour
• 450 mlcold water
• 1 tbspsalt
• 1 tbspMSG
• 1 tspwhite pepper
• 2.5 Lwater
• 1 (300 g)jicama, julienned
• 400 gshrimp, peeled with heads reserved, then minced
• 5 clovesgarlic, minced
• 150 gwood ear mushrooms, chopped
• 1 tbsp 1 tspsalt
• 2 tspMSG
• 1 tspwhite pepper
• 2 tbspoil

Instructions

1. 1

   Blend the fish

   Put the ground mackerel and 450 ml cold water in a food processor and blend until smooth. Add 1 tbsp salt, 1 tbsp MSG and 1 tsp white pepper, then blend again until combined.

2. 2

   Boil the water

   Half-fill a large pot with water and bring it to a boil.

3. 3

   Mix the paste

   Transfer the fish paste to a large bowl. Gradually add the tapioca flour, mixing slowly and gently with a spatula or wooden spoon until combined.

4. 4

   Shape the balls

   Use a teaspoon to form small, rustic balls and lower each one straight into the boiling water. Repeat until all the mixture is used.

5. 5

   Cook the balls

   When the fish balls float, cook them for a further 1–2 minutes. Strain them and set aside.

6. 6

   Boil the broth

   Bring 2.5 L water to a boil in a pot.

7. 7

   Fry the shrimp

   Heat the oil in a pan and sauté the garlic until golden brown. Add the minced shrimp and reserved shrimp heads, then stir-fry until the shrimp turn pink.

8. 8

   Simmer the broth

   Transfer the shrimp mixture to the boiling water. Cover and simmer over low heat for 5–10 minutes.

9. 9

   Finish the soup

   Discard the shrimp heads. Add the jicama, wood ear mushrooms, 1 tbsp 1 tsp salt, 2 tsp MSG and 1 tsp white pepper. Cover and simmer over medium-low heat for 5 minutes, until the jicama softens, then turn off the heat.

What is tekwan?

Tekwan is a fish-ball soup associated with Palembang in South Sumatra, Indonesia. Its broth is commonly built around seafood, while the small fish balls give the bowl its distinctive, bouncy texture.

This version combines mackerel balls with shrimp, crisp-tender jicama and wood ear mushrooms. Cooking the balls separately helps them keep their shape before they meet the broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 56g protein, 52g carbs, 30g fat.

Mackerel and shrimp supply most of the protein, while tapioca flour provides most of the carbohydrates. The fish and the oil used for sautéing contribute much of the fat; salt and MSG make the sodium estimate particularly high. To balance the meal, serve a smaller bowl with extra fresh vegetables on the side.

Getting the fish paste right

Cold water: blending it with the mackerel helps make a smooth paste. Keep the mixture cold and process until no obvious lumps remain.

Tapioca flour: fold it in gradually and gently, rather than tipping it in all at once. The recipe relies on tapioca for the balls’ characteristic springiness.

Shaping and cooking the balls

Small portions: use a teaspoon to make rough, bite-sized balls, dropping each one directly into the boiling water. They do not need to be perfectly round.

Doneness cue: the balls float when cooked through; give them another 1–2 minutes before straining. Avoid vigorous stirring, which can break up the soft mixture.

Building the shrimp broth

Golden garlic: sauté it until golden brown to bring out its savoury aroma, taking care not to let it burn. Add the shrimp and heads and cook until the shrimp turn pink.

Reserved heads: simmering them with the shrimp adds seafood flavour to the broth. Remove and discard the heads before adding the vegetables and seasonings.

Jicama and mushrooms

Jicama: cut it into thin julienne so it softens in the stated 5-minute simmer while retaining some bite. Check a piece before turning off the heat.

Wood ear mushrooms: chopping them makes them easy to spoon up and adds a pleasantly chewy contrast to the fish balls.

Serving the soup

Add the cooked fish balls to bowls and ladle the hot broth, shrimp and vegetables over them. This keeps the balls easy to portion and lets everyone get a mix of ingredients.

Serve it as a main meal, or pair it with plain rice if you would like a more filling plate. A fresh, lightly dressed vegetable side can balance the rich seafood broth.

Recipe notes & tips

• If you cannot find ground mackerel, scrape the flesh from 700–750 g skin-on mackerel fillets with a spoon.
• Keep the fish and water cold while blending for a smooth paste.
• Add the tapioca flour a little at a time so it is easier to mix evenly.
• Drop each shaped ball straight into the boiling water rather than leaving it on the work surface.
• Watch the garlic closely as it browns, since it can go from golden to burnt quickly.
• Taste the broth after the vegetables soften and adjust seasoning only if needed.

Variations

• Use fresh mackerel: scrape the flesh from 700–750 g skin-on fillets if ground fish is unavailable.
• Add rice: serve the soup with plain rice for a more substantial meal.
• Make smaller balls: use less mixture per teaspoonful for more bite-sized portions.
• Keep the broth clear: skim any foam from the surface as it simmers.
• Add fresh herbs: finish each bowl with chopped herbs if you have them available.

Common mistakes to avoid

• Adding flour all at once: it can be difficult to incorporate evenly; fold it in gradually.
• Overmixing the paste: the balls can lose their tender texture; stir gently once the flour is added.
• Leaving balls to sit before boiling: they may lose their shape; drop each one into the pot as soon as it is formed.
• Removing the balls as soon as they float: give them another 1–2 minutes to cook.
• Burning the garlic: it can make the broth taste bitter; take the pan off the heat once the garlic is golden.
• Cooking the jicama for too long: it can become overly soft; check it after the specified 5-minute simmer.

How to store

Store the broth and fish balls in separate airtight containers in the fridge for up to 2 days. Reheat the broth until steaming and warm the balls gently in it just before serving.

Frequently asked questions