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An Amuse-Bouche of Tom Yum Goong and Shichimi Onigiri
Super easy recipe for an Amuse-Bouche of Tom Yum Goong and Shichimi Onigiri. This is a classy Thai-Japanese fusion recipe.
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Course:
Appetiser
Cuisine:
Japanese, Thai
Keyword:
soup
Prep Time:
15
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
4
Calories:
85
kcal
Author:
Azlin Bloor
Equipment
4 shot glasses
4 cocktail sticks or something similar
Ingredients
▢
tom yum soup for 4
with 4 prawns
▢
1
cup
cooked rice
▢
1
tsp
shichimi togarashi
▢
4
rounds slices of mango or even orange slices
Instructions
Mix the rice up with the spice mix.
Form into 4 little balls and set aside. You'll probably have extra rice.
Fill the shot glasses 2 thirds of the way up with the tom yum soup.
Thread the prawns with the cocktail sticks and arrange on the glasses, as seen in the picture.
Place the 4 shot glasses on individual plates.
Place a mango or orange slice next to the glass and top with the onigiri (rice ball).
Scatter some togarashi for effect.
Serve immediately.
Notes
Total time takes into account the cooking of the tom yum goong and the rice.
Nutrition
Calories:
85
kcal
|
Carbohydrates:
16
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
2
mg
|
Sodium:
249
mg
|
Potassium:
258
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
153
IU
|
Vitamin C:
1
mg
|
Calcium:
14
mg
|
Iron:
1
mg
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Mention
@azlinbloor
and tag
#linsfood
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@azlinbloor
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#linsfood
!