Soupe chinoise aux boulettes de crevettes et crabe

Soupe chinoise aux boulettes de crevettes et crabe

  • Préparation

    Préparation : 30 minutes

  • Cuisson

    Cuisson : 40 minutes

  • Portions

    Portions : 4 portions



Étapes de préparation

  • Cook the Haiku rice vermicelli according to package directions. Drain.

  • In a large pan, heat the oil over medium heat. Fry the shallots, garlic and Haiku lemongrass for 1 to 2 minutes.

  • Add the broth, fish sauce and soya sauce. Bring to a boil then let simmer on medium-low for 30 minutes.

  • While waiting, mix the ingredients for the fish balls in a food processor. Make the balls with about 15 ml (1 tbsp.) of the mixture for each one.

  • Strain the broth and pour it back into the pan. Bring to a boil and add the fish balls. Let simmer on low for 10 minutes.

  • When ready to serve, add the vermicelli, coriander and green onion.

Recette développée par


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