Prawn ball and mushroom soup

We found this in a weekend edition of the Sydney Morning Herald a month or so ago and cut it out. Originally a Neil Perry recipe, we have had to adapt it to use dry mushrooms or just normal mushrooms as it is difficult to get fresh Shitake mushrooms anywhere outside the capital cities (unless you are really lucky with local Delies) It is supposed to serve 4 but we found it was a good hearty meal for 2 of us in larger soup bowls.

Foodstuff you will need: 

• One or two large bunches of choysum or bok choy (use green leaves only) 
• 200g of fresh shitake mushrooms (or soak some dry ones in hot water for 30 mins -1 hour before using) Alternatively use flat or swiss brown mushrooms 
• 2 tbsp of chopped coriander leaves

Prawn balls

• 600g of green king prawn meat (raw) Remove all shell/poo pipe and chop it up
• 2 tsp of fresh grated ginger 
• 2 tbsp of sake
• ¼ tsp salt
• ½ tsp chilli flakes

Broth

• 2 litres/4 cups of chicken stock 
• ¼ cup light soy sauce
• ½ cup of miring
• ½ tsp salt

Equipment:
• Food processor
• Sharp kitchen knife
• Glass board for chopping
• Large pot to hold at least 3-4 litres
• Ladle
• Table spoon & tea spoon
• 2 medium-large bowls
• Cling film




How to throw it together

• Place prawn ball ingredients into a food processor and pulse until the mixture is in a coarse paste. Remove and put into a bowl and cover with cling film
• Combine stock, soy and mirin and salt in a bowl.
• Chop up cabbage and place in a large pot and add the mushrooms. Pour in the broth and place pot over a medium to high heat.
• As broth starts to come to the boil, use a table spoon to form rough balls of the prawn mixture (1/2 a tablespoon each)
• Slide balls into the broth and repeat until all the prawn mixture is in the pot.
• Simmer gently until the prawn balls float to the surface – about 5-7 minutes
• Ladle into warm soup bowls and sprinkle with chopped coriander.  Serve immediately