25 dried lily buds, soaked in hot
water until tender, knotted
1 (250g) yam bean, cut into strips
3 scallions, sliced thinly
2 sprigs Chinese parsley, sliced
Salt to taste
250 g fish fillet (Spanish mackerel)
175 g cornstarch
25 g flour
1 egg white
1 1/2 teaspoon salt
100 cc water
6 cloves garlic
1 teaspoon peppercorns
Shell the raw shrimps and chopped finely.
Do not discard the shells. Roast the shrimp shells until they turn red.
Add 1.5 liters of water, and bring to the boil. Simmer for half an hour.
Strain the stock, reduce the heat and continue to cook until the stock
Mix ingredients for the fish
balls. Scoop a teaspoon of the mixture and shape into balls. Toss
into boiling water until just cooked.
Heat margarine and saute the
ground spices. Add in the shrimps, lily buds, yam bean and
mushrooms. Fry until soft before adding the shrimp stock. Prior to
removing from the heat, add in the fish balls, scallions, parsley
and salt to taste. Garnish with fried shallots and serve with chili