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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
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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
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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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