Shrimp Ball Spinach Soup

Taste: Salty and fresh; Cooking method: Boiling; Time required: Half an hour; Difficulty: Ordinary.

Detailed steps for cooking Shrimp Ball Spinach Soup

Wash the fresh prawns;

Use a toothpick to remove the shrimp line from the third joint from the tail, then remove the head and shell;

Rinse the peeled prawns, weigh about 250g, and cut 50g of pork fat into small pieces; if you only use prawn meat, it will be dry, adding some pork fat will make it more fragrant and moist; don’t worry about the fat, it’s not much when divided among each person, and it’s not even as much oil as cooking a dish;

Wash 1 bunch of spinach;

Cut into inch-long sections, blanch in boiling water until the color changes, then rinse with cold water and set aside; spinach contains a high amount of oxalic acid, blanching it in water can remove most of it, which will not affect the absorption of calcium in the body;

Put the shrimp meat and pork fat into a meat grinder, add chopped scallions and a little salt, and grind into a fine meat paste; yes, you don’t need anything else, including water and cooking wine;

Boil water in another pot, turn to low heat, and simmer gently. Dip your hands in cold water, scoop an appropriate amount of shrimp meat paste into your palm, and roll it into a ball by pouring it back and forth between your hands. Gently place it in the water; be careful not to throw it into the water, as it will splash and easily burn you. Use your fingers to gently press the shrimp ball against the water surface and put it in;

After all the shrimp balls are in the water, turn to medium heat and cook until all the shrimp balls float to the surface and the volume has significantly increased. Add the blanched spinach to the water, sprinkle a little salt according to taste, and serve.

Shrimp Ball Spinach Soup is more tender and juicy than pork.