Skip to main content

Rice Vermicelli Soup With Shrimp Balls

This Rice Vermicelli Soup With Shrimp Balls is hearty enough to satisfy as a main meal.

Rice Vermicelli Soup With Shrimp Balls


Shrimp Balls
225 grams Cooked Rice Vermicelli
8 Cups Chicken Stocks
2 Cups Choy Sum
2 Red Chilies, sliced
Fried Shallots
Sesame Oil
White Pepper
Sea Salt, to taste

Shrimp Balls
8 Large Shrimps, peeled and deveined
2 Scallions, chopped
1 Small Carrot, chopped
1 Small Egg White
¼ tsp Sea Salt
½ tsp Sugar
A few Dashes of White Pepper


Smash and chop the shrimps with a cleaver until a paste is form, and transfer it to a mixing bowl.

Add sea salt, sugar, pepper, and egg white into the shrimp paste, stir in one direction, and gather the paste and hit against the bowl. Then mix in the scallion and carrot, continue to stir and hit the paste against the bowl until the paste become sticky and well mixed.

For the soup: Bring chicken stock to a boil. Scoop shrimp paste with a cookie scooper and drop into the soup. Season the soup with sea salt and pepper. Then add some Choy sum and bring it to a boil, and drizzle some sesame oil.

To serve: Place a portion of rice vermicelli in a bowl and ladle the soup with shrimp balls over it. Top with some scallions, fried shallots, pepper, and serve with some red chilies.


  1. Does this ever look good!! I am going to try this right away, thank you!

    1. @shuvanidev: That's very kind of you, thanks.

  2. Just wondering, when are we supposed to add the egg white?

    1. Sorry, I missed out on the recipe but was shown in the cooking video. Add the egg white together with the salt and pepper. Thanks


Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W