Low Carbohydrate Soups and Appetizers Recipes - Fish and Egg Knot Soup Recipe

Ingredients

• 1 spring onion (scallion), finely shredded

• 800ml/3 1/2 cups well-flavored stock or dashi

• 5ml/1 tsp soy sauce

• dash of sake or dry white wine

• pinch of salt

For the prawn balls:

• 200g/1 cup large raw prawns (shrimp), peeled, thawed if frozen

• 65g/2 1/2oz cod fillet, skinned

• 5ml/1 tsp egg white

• 5ml/1 tsp sake or dry white wine, plus a dash extra

• 25ml/1 1/2 tbsp corn flour or potato flour

• 2-3 drops soy sauce

• pinch of salt

For the omelet:

• 1 egg, beaten

• dash of mirin

• pinch of salt

• oil, for cooking

Serve 6

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Method:

1. To make the prawn balls, use a pin to remove the black vein running down the back of each prawn. Place the prawns, cod, egg white, sake or dry white wine, corn flour or potato flour, soy sauce and a pinch of slat in a food processor or blender and processes  to a thick and sticky paste.

2. Shape the fish mixture into four balls, place in a stemming basket and steam over a pan of vigorously boiling water for about 10 minutes.

3. Soak the shredded spring onion in iced water for about 5 minutes, until the shreds curl. Drain and set aside.

4. To make the omelet, combine the egg, mirin and salt. Heat a little oil in a frying pan and pour in the egg and mirin mixture, coating the pan evenly. When the omelet has set, turn it over and cook for 30 seconds.

5. Slide out and leaves to cool, then cut the omelet into strips and tie each in a knot. Heat the stock or dashi, then add the soy sauce, wine and salt.

6. Divide the prawn balls and egg-knots among four bowls and add the soup. Serve with the onions curls.