Ingredients:
- 1 pcs squash, peeled, cut into pieces
- 150 gr large shrimp, minced
- 3 eggs
- 2 cloves of garlic
- 3 tbsp tapioca flour
- salt, sugar, pepper to taste
- 2 tbsp carrots, grated coarse
The Soup:
- 1 ltr water and head of shrimp, simmered
- 3 cloves garlic, crushed
- 1 tbsp oyster sauce
- salt, sugar to taste
- scallion, coarsely chopped
- 1 tbsp vegetable oil and 1 tsp sesame oil, for frying
How to make:
- Strain the shrimp broth, throw out the shrimp heads.
- Meanwhile, chop the shrimp then puree with the eggs, starch (tapioca flour), garlic, salt, sugar and pepper. Add grated carrots and stir well.
- Using a spoon, form the mixture into balls.
- Put it into the shrimp broth. Simmer until the shrimp balls float.
- Saute garlic for a few seconds, then put it into the broth.
- Add oyster sauce, salt and sugar.
- Add the squash and onion leaves, simmer for a while. Then lift and serve hot with a sprinkling of fried onions on top
