Tekwan Palembang, Fish Ball Soup in Savory Shrimp Broth

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• 300 grams ground mackerel fish
• 150 grams tapioca flour
• 150 ml ice water
• 1 egg white
• 3 cloves garlic, minced
• 1 tsp salt for the fish mixture
• 1/2 tsp granulated sugar for the fish mixture
• 1/4 tsp ground pepper for the fish mixture
• 500 grams fresh shrimp, heads and shells on
• 2500 ml water for the broth
• 3 tbsp oil for sautéing
• 5 cloves garlic, chopped
• 4 cloves shallots, chopped
• 3 tbsp dried shrimp, soaked and ground
• 10 grams dried wood ear mushrooms, soaked and sliced
• 150 grams jicama, cut into matchsticks
• 100 grams glass noodles, soaked in hot water
• 3 stalks scallions, thinly sliced
• 2 stalks celery, thinly sliced
• 3 tbsp fried garlic
• 2 tsp salt
• 1 tsp granulated sugar
• 1/2 tsp ground pepper
• 1 tsp shrimp bouillon powder (optional)
• 2 pieces kaffir lime or lime, for serving

👩‍🍳 Instructions

1. 1 Peel the shrimp, separating the shells and heads from the meat. Set the shrimp meat aside for topping, then wash the shells and heads clean for the broth.
2. 2 Boil the shrimp shells and heads with 2500 ml water until it boils and the aroma comes out, about 20 minutes. Strain the broth and set it aside, discarding the solids.
3. 3 Make the fish ball mixture: combine the ground mackerel with the minced garlic, salt, sugar, and pepper. Mix well.
4. 4 Add the egg white and mix again, then gradually add the tapioca flour while pouring in the ice water. Knead gently until the mixture is well combined and can be shaped (don't overwork it or the fish balls will turn out tough).
5. 5 Bring water to a boil in a separate pot. Shape the fish mixture into irregular oblong balls using two spoons, then drop them directly into the boiling water.
6. 6 Boil the tekwan until they float, a sign that they're cooked. Remove and drain, then set aside.
7. 7 Heat the oil and sauté the chopped garlic and shallots until fragrant, then add the ground dried shrimp and sauté briefly until aromatic.
8. 8 Pour the sautéed mixture into the shrimp broth and cook again over medium heat.
9. 9 Add the reserved shrimp meat, jicama, and wood ear mushrooms. Season with salt, sugar, pepper, and shrimp bouillon powder if using. Cook until the jicama is half tender and the shrimp changes color.
10. 10 Add the boiled tekwan fish balls into the broth and cook briefly until the seasoning is absorbed. Adjust the taste as needed.
11. 11 Prepare serving bowls, place the glass noodles in, then ladle the tekwan broth along with the fillings over them. Sprinkle with scallions, celery, and fried garlic.
12. 12 Serve the tekwan piping hot with kaffir lime wedges on the side for an extra fresh squeeze of flavor.

💡 Tips

📊 Nutrition Facts / serving

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