Noodles And Rice Recipes - Seafood Balls In Soup

Ingredients

• 250g (8 oz) prawn meat

• 250g (8 oz) white fish or squid

• 2 spring onions (whites and greens separated)

• 1 clove garlic

• salt and white pepper

• 1 egg white

• 1/2 cup cold water

• 100g (3 1/2 oz) rice vermicelli or thin rice stick noodles

• 6 cups fish stock

• fish sauce

• 12 crab legs

• fresh coriander

---

Method:

1. Place the prawn meat and diced fish or squid in a food processor or blender with chopped white onions and garlic and process to a smooth paste.

2. Add salt and pepper, egg white and cold water and process again until the mixture is smooth and light. Use wet or oiled hands to form into small balls.

3. Bring a large pan of water to the boil, salt lightly and poach the seafood balls until they float to the surface. In the meantime soak the vermicelli or noodles in warm water to soften.

4. Bring fish stock to the boil, add drained noodles and simmer until tender. Add fish sauce to taste. Divide the seafood balls between six large soup bowls and add two crab legs to each and a few sprigs of coriander. Add the soup and noodles.