Prawn, Fish, Pork Ball Soup from A Taste of Asia, p.42

[cecilia]

Enjoyed the taste of this combination of flavours very much.  The only problem in preparing the dish was trying to mince the room-temperature pork (yes - I know I was foolhardy to try, but it was a case of needs must).  Because I was unsuccessful in mincing enough of the pork, the balls themselves were nearly all fish and prawn, but I cooked the remaining pork pieces in the basket while steaming the balls over the boiling soup and this infused the pork flavour into the broth.  Also, I admit I didn't have time to make the dry stock powder, opting for just some vege stock concentrate.  Yummy soup.  Give it a try.

Linked JD 

[sue_h]

What a yummy soup. We had to make a few modifications. Used prawns and fish only. And used 750g fish broth that I'd made and 250g chicken broth. I also steamed some cabbage whilst the balls were steaming and served this in the soup. 3 out of 4 of us loved this. The other loved the broth but wasn't fussed on the balls and cabbage. There was Enough to serve the 4 of us for dinner.