Shrimp Ball Soup

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Have you ever had that feeling when you crave for light, clear, luscious soup especially after a fattening dinner the previous night? As Beijing temperature gets cooler each day and the nights become longer, one can’t help but love all types of soup to get warmed from the inside out. But before I get to that soup recipe here’s how I got inspired to cook it in the 1st place.

Below is what we had for a quick lunch in a cheap local fast-food that we call the Chinese version of KFC. Not that it’s a chicken food chain but because its logo, named Mr. Li if I am not mistaken, looks like Colonel Sanders. Anyways, I wasn’t that happy with my beef in black pepper sauce but I love that small bowl of fish and shrimp ball soup. As you can see, one of those even has meat filling! Honestly, that soup was scrumptious.

So I thought about making my own version. Supermarkets here sell great-tasting shrimp balls not to mention the fact that I was too lazy to make them from scratch so I just bought a packetful of it, few grams of fresh shrimps and a bunch of petchay. The basic idea is to have clear, flavorful onion soup that would taste divine and be comforting in such a cold day.

If you wanna make your own fish or shrimp balls… click this.

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

2 thoughts on “Shrimp Ball Soup

  1. Oh, you’re so right! It’s getting cold here too.

    I cooked one large pork hocks in the pressure cooker last night and i can’t decide whether i should just make a soup with it tonight or put it in munggo. Even better, maybe pata tim if i can find the recipe…

    That soup looks really satisfying. Just what everyone needs in the winter!

  2. It’s getting cold & windy alright. Been eating Nilagang Baka for the last 3 days. Clear soups are perfect for cold, gray nights, especially with Patis & calamansi.

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