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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