Hearty Prawn and Crab Balls in Chicken and Corn Soup, a unique and comforting Ang Sarap original recipe perfect for cold weather. Warm up with our unique Prawn and Crab Balls in Chicken and Corn Soup! A delightful blend of seafood flavours in a rich, savoury broth. Perfect for those chilly days! ️ #SeafoodLovers #ComfortFood #AngSarapOriginal #WinterWarmers
There’s something truly magical about combining meat and seafood into delicious meatballs. One of my favourite combinations is pork and prawns, which is why shumai has always been a go-to dim sum item for me. The umami flavour from the prawns elevates the dish to another level. Inspired by Gordon Ramsay’s Pork and Prawn Balls in Aromatic Broth, I’ve decided to experiment by mixing prawns and crab, omitting the pork, to see if it’s the prawns that provide the wonderful texture and taste.
Today, I’m sharing a special Ang Sarap original recipe: Prawn and Crab Balls in Chicken and Corn Soup. This dish is perfect for chilly weather, offering warmth and comfort with every bite. Lightly fried prawn and crab balls are cooked in a savoury chicken and corn-based soup, creating a delightful blend of flavours and textures. This recipe is unique and was developed right here in my kitchen. I hope you give it a try and enjoy it as much as I do!
Prawns and crab both bring a natural sweetness and delicate texture to dishes. While pork adds richness and depth, I wanted to see how the combination of prawns and crab would stand on its own. The result is a light yet flavourful meatball with a beautiful balance of seafood flavours. The prawns add a firm texture, while the crab contributes a tender, slightly sweet note. Together, they create a harmonious and delicious bite.
The soup base for this dish is equally important. I’ve chosen a chicken and corn base, which complements the prawn and crab balls beautifully. Fresh corn adds sweetness and a bit of crunch, while the chicken and prawn stock provide a rich, savoury backdrop. Baby spinach adds a touch of freshness and colour, making the soup not only tasty but visually appealing.
In a large bowl, combine the crab meat, minced prawns, chives, ginger, and cornstarch. Mix well until the ingredients are thoroughly combined.
Shape the mixture into small balls, about 1 inch in diameter.
Heat oil in a skillet over medium heat. Lightly fry the prawn and crab balls until golden brown on all sides. Remove from the skillet and set aside.
In a large pot, heat a small amount of oil over medium heat. Add the finely chopped onion and garlic, sautéing until fragrant and translucent.
Add the corn kernels and continue to sauté for another 2-3 minutes.
Pour in the chicken stock, prawn stock, and water. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
Gently add the fried prawn and crab balls to the soup. Simmer for an additional 5-7 minutes until the balls are cooked through.
Stir in the baby spinach and beaten eggs slowly while mixing the soup in a circular manner, cook until the eggs are just set, making thin strand like structure.
Season with fish sauce and freshly ground black pepper to taste.
Serve
This Prawn and Crab Balls in Chicken and Corn Soup is a true testament to the power of combining simple, fresh ingredients to create something extraordinary. The delicate seafood flavours, combined with the rich and savoury soup base, make this dish a standout. I’m excited to share this Ang Sarap original with you and hope it becomes a favourite in your kitchen as well. Try it and let me know what you think!
Another winner, Raymund! The corn this year is incredibly sweet and one vendor at our market is selling the east Green River Asian spinach. This will be a pleasure to make!
This is a real feast for the eyes. I love the rich and hearty flavors you’ve infused into this soup. The addition of the prawns and crab give it such a fabulous gourmet flair!
We used to buy seafood or fish balls from a wet market when I was still a kid…they are so bouncy and great. Love this!
This sounds hearty and delicious! The beaten eggs at the end are really interesting!
This looks and sounds delicious! I love this hearty yet light broth combined with succulent seafood balls – which must be so good even on their own!
Another winner, Raymund! The corn this year is incredibly sweet and one vendor at our market is selling the east Green River Asian spinach. This will be a pleasure to make!
This is a real feast for the eyes. I love the rich and hearty flavors you’ve infused into this soup. The addition of the prawns and crab give it such a fabulous gourmet flair!