Shrimp ball tofu soup
Keep the shrimp shells, set it aside
chop up the shrimp
until it is paste like
stir the shirms in one direction until it gains elasticity
Refrigerate for 1-2 hours, the texture will be more elastic
Prepare a casserole (or small stockpot)
add in a little bit of oil
Medium-low heat
Stir fry for a while
Don't pour in cold water when the pot is heating, the temperature contrast might crack it
Cook for 2 minutes
Remove the shrimp shell
Add in the tomatoes
Cook the tomato until it is soft
Model the shrimp paste into a ball
Dip the spoon in water first
to prevent sticking
add in the tofu
Cook for 2-3 minutes on medium-low heat