Rice Pearl Seafood Soup
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 lb glutinous-rice flour
- water
- 1⁄8 cup dried shrimp, soak in hot water
- 6 dried Chinese mushrooms, soak in hot water and slice thin
- 3 cups white radishes, Chinese and julienne
- 16 cups chicken broth
- 1⁄2 lb medium shrimp, shell and deveined
- 12 fish balls
- 1 lb white fish fillet
- 12 baby oysters
- cilantro
- green onion
directions
- Mix glutinous rice flour with about 1 cup of water first, and then gradually add in the rest of the water slowly until you can form a round ball. Mix thoroughly. Set aside.
- In a large stock pot, add in 2 tbsp oil and shrimps and sauté and chicken broth and bring it to a boil. Add in the Chinese radish and mushroom and cook until tender. You can add more broth if necessary.
- In the meantime, start forming the rice balls and drop it in the broth mixture. The rice balls are done when they float to the top of the pot.
- Blend in the seafood mixture and mix and return to a simmer. Serve with parsley and green onion.
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