Tofu Shrimp Ball Stew
By Tiffy Cooks
Today we are making my famous Shrimp Ball Stew that my guests, even my Taiwanese grandma, always rave about. The shrimp balls are juicy and tender and cooked in a perfectly seasoned umami tomato stock. It is a super healthy dish that is easy to make at home. I’m sharing 2 different methods of making this broth: using shell-on shrimp OR using peeled shrimp!
Ingredients
Shrimp Balls
- 1.5 lb Shrimp
- 1 tbsp Dashi Powder
- 1 tsp White Pepper
- 1 Egg White
- 2 tsp Corn Starch
Tomato Tofu Soup
- 1 pack silken tofu cubed
- 2 cups Water or dashi stock for tomato broth
- 3 Tomato
- Ketchup for tomato-based broth
Instructions
Making Shrimp Balls
- Prepare the shrimp: If you’re using shell-on shrimp, peel the shrimp and make sure to save all of the shrimp shells for the broth. Use a knife or the food processor to finely chop the shrimp until it becomes a sticky paste. I find the food processor easier because it makes the shrimp into a stickier paste, which helps all of the seasonings mix together better later.
- Make the shrimp ball mixture: Transfer the shrimp paste to a bowl and add white pepper, egg white, 1 tbsp of dashi stock, chopped green onion, and corn starch if using. Mix everything together in one direction until the shrimp mixture becomes sticky and well combined.The cornstarch is completely optional. It can help the shrimp balls hold their shape and give them a slightly bouncier texture, but you can leave it out if you prefer.
Option #1: Shell-on Shrimp
- Make the shrimp shell broth: Add the shrimp shells to a pot and sauté for a few minutes until fragrant and the shells turn pink. Add water and bring to a simmer. Let the shrimp shells simmer for around 10 minutes to release all of their natural sweetness and seafood flavor.
- Strain the broth: Strain out the shrimp shells and discard them. Return the shrimp broth to the pot.
- Cook the tomatoes: Add the tomatoes to the shrimp broth and simmer until the tomatoes have softened and released their juices.
Option #2: Tomato Broth (if you’re using peeled shrimp)
- Sauté the tomatoes: Add the tomatoes and the white parts of the green onion to a pot. Sauté for 3–4 minutes, or until the tomatoes have softened and started releasing their juices.
- Season the tomato base: Add white pepper and ketchup. Mix well and cook briefly until everything is combined.
- Add the dashi stock: Pour in the dashi stock, bring everything to a simmer, and cook for around 10 minutes so the tomatoes can flavor the broth.
- Choose your broth texture: For a cleaner, smoother broth, strain out the tomatoes and green onion after simmering and return the broth to the pot.If you like a heartier tomato stew, you can completely skip this step and leave all of the softened tomatoes in the broth. This is what I would do for an easier weeknight dinner!
Finish The Stew
- Add the tofu: Gently add the tofu to the broth and bring everything back to a simmer.
- Add the shrimp balls: Use two spoons or slightly wet hands to form the shrimp mixture into balls. Gently drop each shrimp ball directly into the simmering broth.
- Cook until done: Let everything simmer for around 2–3 minutes, or until the shrimp balls are fully cooked through.
- Serve: Taste and adjust the seasoning if needed. Finish with plenty of chopped green onion and enjoy!
Nutrition
Calories: 620kcalCarbohydrates: 31gProtein: 100gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 857mgSodium: 4004mgPotassium: 1720mgFiber: 5gSugar: 11gVitamin A: 4298IUVitamin C: 51mgCalcium: 412mgIron: 3mg
