INGREDIENTS

*For the Meatballs*

Pork Mince

500g

Raw prawns (sliced into small chunks)

400g

Dried shiitake mushrooms

Water (mushroom soaking liquid)

6Tbsp

Ginger (minced)

2tsp

Cornstarch

2Tbsp

Shaoxing wine

2Tbsp

Soy sauce

2tsp

Ssesame oil

1tsp

Salt

3/4tsp

Sugar

1/4tsp

Ground White Pepper

1/4tsp

*For the Soup*

Water

2250ml (21/4L)

Bao Long Wonton Soup Seasoning

5 cubes (2 boxes)

Bok Choy (washed & sliced in half lengthways)

Coriander roots (washed & cleaned)

Add all meatball ingredients into a stand mixer fitted with a paddle attachment and let it run on medium speed for about 5mins. This will give your meatballs stickiness and bounce. Alternatively, you can use a pair of chopsticks to stir vigorously in one direction until you notice the ingredients transform into a cohesive, sticky mix. Chill this mix for 30 mins.
Meanwhile, add the water, soup cubes and coriander roots to a large pot and bring to the boil. Stir to dissolve the cubes.
Once the soup is rapidly boiling, throw in bok choy and let them cook for about a minute (less if they are small). Remove the bok choy and place 4 x halves into each serving bowl.
Form meatballs with your hands. I got 24 out of these. The yield will depend on the size of your meatballs (eg: the smaller the meatball, the more meatballs you will get). Gently add them to your pot of bubbling soup and cook for 8 mins.
Remove meatballs and evenly distribute amongst the serving bowls. Ladle in remaining soup (discard coriander roots).
Garnish with fresh coriander, sliced spring onions, fried shallots, cracked white. Serve hot.