Fish Ball Soup

(Acer).Ingredients :

250 g

1 1/2 liter

2 tablespoons

25 g

25

1 (250g)

3

2 sprigs





Fish Balls

250 g

175 g

25 g

1

1 1/2 teaspoon

100 cc



Spices (ground)

6 cloves

1 teaspoon
Shrimps, shelled, finely chopped (keep shells for stock)

Water

Margarine

Mushrooms, soaked in hot water

Dried lily buds, soaked in hot water until tender, knotted

Yam bean, cut into strips 1/2 X 1/2 X 5 cm

Spring onions, thinly sliced

Chinese parsley, coarsely sliced

Fried shallots

Salt



Fish fillet (Spanish mackerel or Snapper)

Cornflour

Flour

Egg white

Salt

Water

Seasoning



Garlic

Peppercorns

Method :
Stock

Roast the shrimp shells until they turn red.
Add 1 1/2 liters water, bring to the boil and simmer for 1/2 hour.
Strain the stock, reduce heat and continue to cook until the stock boils.
Fish Balls

Mix ingredients for fish balls.
Shape a teaspoon of mixture into balls.
Toss into boiling water until just cooked.
Method

Heat margarine and sauté ground spices.
Add shrimps, mushrooms, lily buds and yam bean.
Continue to fry until soft.
Add to the shrimp stock.
Before removing from heat, add fish balls, salt, spring onion and parsley.
Garnish with fried shallots and serve with chili sauce.

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