Asian Recipes - Singaporean Pork and Prawn Ball Soup Recipe

Ingredients

Pork Balls:

• 400g minced pork

• 1/4 tsp finely grated fresh ginger

• 1 clove garlic, crushed

• 1/2 tsp salt

• 2 tbsp fineely chopped spring onions

Prawn Balls:

• 400g raw prawns

• 1/4 tsp finely grated fresh root ginger

• 1/2 tsp salt

• 1 slice soft white bread, crumbed

• 1 egg yolk

• 1 tsp corn flour

Soup:

• 6 cups pork or chicken stock

• 3 tbsp canned bamboo shoot, sliced

• 1 tbsp Chinese wine

• 2 tbsp finely chopped spring onions to garnish

Serves 4

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Method:

1. To Prepare Pork Balls: Combine all ingredients, form into balls the size of large marbles. Bring stock to the boil, drop in balls and bamboo shoot (see 'soup' below) and return to the boil. Simmer for 10 minutes. Meanwhile make prawn balls.

2. To prepare Prawn Balls: Shell and devein prawns and chop very finely. Combine with all other ingredients, form into balls the same size as the pork balls and drop into simmering stock after pork balls have cooked 10 minutes. Return to simmering point, cook for a further 5 minutes. Remove pork and prawn balls, set aside.

3. To prepare Soup: Stir Chinese wine or dry sherry into the stock. Boil, stirring until soup is clear, for about 1 minute. Stir in sesame oil. Return pork and prawn balls to soup and serve, garnished with finely chop­ped spring onions.

4. To Fry Fish: Heat oil in wok or frying pan and while it heats, dip fish into beaten egg and then into corn flour, making sure all surfaces are coated. When oil is smoking hot, dust off excess corn flour and lower fish gently into the wok. With a ladle pour oil over the uppermost side of the fish.

5. Fry for 4 minutes, then turn fish and continue to cook, spooning the oil over. Fish should be cooked through in 8-10 minutes. Drain on absorbent paper, put on dish and serve at once, accompanied by a bowl of the sweet sour sauce.