A classic Indo-Chinese favorite, this soup is the perfect balance of spicy and tangy flavors. Loaded with shredded chicken, crisp vegetables, and a silky texture, it's a comforting bowl for any day.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
220cal
21gprotein
15gcarbs
8g
Ingredients
200 g Boneless Chicken Breast (boiled and shredded)
6 cup Chicken Broth
1 medium Carrot (finely julienned)
1 cup Cabbage (finely shredded)
0.5 cup Shiitake Mushrooms (thinly sliced)
0.25 cup Spring Onion (chopped, whites and greens separated)
Crispy, airy, and addictive deep-fried crackers bursting with savory prawn flavor. A classic Indo-Chinese appetizer, this recipe guides you through the authentic, multi-day process of making them from scratch, from a simple dough to the final satisfying crunch.
About Chicken Hot and Sour Soup with Prawn Crackers
Tangy, gut-friendly hot & sour soup with crispy prawn crackers – perfect comfort for any day!
This indo_chinese dish is perfect for breakfast. With 563.4200000000001 calories and 30.049999999999997g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp Rice Vinegar (adjust to taste)
2 tsp Red Chili Sauce (e.g., Sriracha, adjust to taste)
1 tsp White Pepper Powder
1 tsp Sugar
1 tsp Salt (adjust to taste)
3 tbsp Cornstarch
0.25 cup Water (for cornstarch slurry)
1 large Egg (lightly beaten)
1 tbsp Sesame Oil
Instructions
1
Prepare Components
In a small bowl, whisk the cornstarch with 1/4 cup of water until a smooth slurry is formed. Set aside.
In another small bowl, lightly beat the egg and set aside.
Ensure your chicken is boiled and shredded, and all vegetables are chopped and ready.
2
Sauté Aromatics and Vegetables
Heat sesame oil in a large pot or Dutch oven over medium-high heat.
Add the minced ginger, garlic, and the white parts of the spring onions. Sauté for 30-45 seconds until fragrant.
Add the sliced mushrooms, julienned carrots, and shredded cabbage. Stir-fry for 2-3 minutes until they are slightly tender but still have a bite.
3
Build and Simmer the Soup
Pour in the chicken broth. Add the light soy sauce, rice vinegar, and red chili sauce. Stir to combine.
Bring the mixture to a rolling boil.
Add the shredded chicken, white pepper powder, sugar, and salt. Reduce the heat to medium-low and let it simmer for 5-7 minutes to allow the flavors to meld together.
4
Thicken the Soup
Give the cornstarch slurry a quick stir to recombine it.
While stirring the soup continuously in one direction, slowly pour the slurry into the pot.
Continue to stir and cook for 1-2 minutes until the soup thickens to a silky, slightly viscous consistency.
5
Create Egg Ribbons
Reduce the heat to low so the soup is at a gentle simmer.
Slowly drizzle the beaten egg into the soup in a thin, steady stream while gently stirring the soup in a circular motion.
The egg will cook instantly, creating delicate, beautiful ribbons. Let it set for 10 seconds before stirring again.
6
Garnish and Serve
Turn off the heat. Stir in the green parts of the spring onions.
Taste and adjust seasoning if needed, adding more vinegar for sourness or chili sauce for heat.
Ladle into bowls and serve immediately.
344cal
9gprotein
38gcarbs
18gfat
Ingredients
250 g Prawns (Raw, cleaned, and deveined)
250 g Tapioca Starch (Also known as tapioca flour)
1 tsp Salt
1 tsp Sugar (Fine granulated)
0.5 tsp White Pepper Powder
1 tsp Garlic Powder
60 ml Cold Water (Use as needed)
4 cup Vegetable Oil (For deep frying)
Instructions
1
Prepare the Prawn Paste and Dough (15 minutes)
Place the raw, cleaned prawns in a food processor. Blend for 2-3 minutes until you have a very smooth, fine paste with no lumps.
In a large mixing bowl, whisk together the tapioca starch, salt, sugar, white pepper, and garlic powder.
Add the prawn paste to the dry ingredients. Begin mixing with a spatula or your hands. Gradually add the cold water, a tablespoon at a time, kneading until a very stiff, non-sticky dough forms. You may not need all the water; the goal is a firm dough.
2
Shape and Steam the Dough Logs (60-70 minutes)
Lightly dust a work surface with tapioca starch. Knead the dough for 1-2 minutes until smooth.
Divide the dough into 2 or 3 equal portions. Roll each portion into a compact, smooth log, about 1.5-2 inches in diameter.
Wrap each log tightly in aluminum foil or traditional banana leaves. Prepare a steamer with boiling water.
Steam the logs over medium-high heat for 60 minutes, or until they are firm, opaque, and cooked through. A skewer inserted into the center should come out clean.
3
Chill and Slice the Logs (5 minutes active, 8+ hours passive)
Remove the steamed logs from the steamer and let them cool completely to room temperature.
Once cool, refrigerate the logs (still wrapped) for at least 8 hours, or preferably overnight. This step is crucial for firming up the logs for thin slicing.
Unwrap the chilled logs. Using a very sharp knife or a mandoline slicer, cut the logs into paper-thin slices (1-2 mm thick). The thinner the slice, the crispier the cracker.
4
Dry the Cracker Slices (1-3 days passive)
Arrange the thin slices in a single layer on wire racks, baking sheets, or clean cloths, ensuring they do not overlap.
Dry the slices until they are completely hard, translucent, and brittle. This can be done by sun-drying for 1-3 days, or in a food dehydrator at 55°C (130°F) for 6-8 hours. You can also use an oven on its lowest setting with the door slightly ajar.
5
Deep-Fry the Crackers (15 minutes)
In a wok or deep pan, heat about 2-3 inches of vegetable oil to 180-190°C (355-375°F).
Test the oil with one cracker chip; it should puff up completely within 5-10 seconds. If it browns too quickly, the oil is too hot. If it doesn't puff, the oil is too cool.
Fry the dried chips in small batches of 5-6 at a time to avoid overcrowding. They will expand rapidly.
As soon as they puff up and turn a pale golden color, use a slotted spoon to remove them from the oil.
6
Drain and Serve
Transfer the fried crackers to a plate lined with paper towels to absorb any excess oil.
Allow them to cool completely before serving. They will become crispier as they cool. Store in an airtight container to maintain freshness.
