Rice Vermicelli Soup with Seafood and Meatballs
What You Will Need
Ingredients
- 150g Minced Pork
- 150g Prawn Meat
- 2 Dried Shiitake Mushrooms (soaked and diced)
- 6 Medium Prawns
- 6 Clams
- 50g Beech Mushroom (cut into small pieces)
- 1 small bunch Rice Vermicelli (soaked)
- 50g Baby Spinach
Marinade
- 2 tsp Lee Kum Kee Premium Mushroom Powder
- 1 tsp Lee Kum Kee Minced Ginger
- 1 tsp Lee Kum Kee Minced Garlic
- 2 tbsp Corn Flour
Seasoning
- 1 tsp Lee Kum Kee Premium Mushroom Powder
Made with
Lee Kum Kee products
How to make it
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Cut the prawn meat into fine pieces. Mix with minced pork, shiitake mushrooms and marinade, roll into meatballs.
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Boil a pot of water over high heat. Add the seasonings. Put the meatballs into the boiling water one by one and cook. Stirring from time to time to prevent the meatballs from sticking together.
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Cook the meatballs until they are formed and floated. Add the prawns, clams, mushrooms and rice vermicelli. Cook on medium heat for 5 minutes. Add the spinach and cook until soft. Serve immediately.
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Tips
Freeze the meatballs in the refrigerator for an hour to help them form.
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