– 700ml of soup stock (I use cheat method – dissolving 700ml hot water and 1 knorr ikan bilis cube)
– 10g Chinese dried seaweed 紫菜 (I use half a piece of a 20cm diameter seaweed), cut to smaller sizes
– 6 prawns (shrimps); shells, head and veins removed, tails trimmed
– 200g minced pork
– chopped spring onions (garnish)
Marinade ingredients (A)
– 1/2 tbsp light soy sauce
– 1/2 tbsp corn starch
– 1/2 tsp Chinese cooking wine
– 1 tsp sesame oil
– dash of white pepper
1. Marinade the pork with the ingredients in (A). Shape into individual meat ball (each about 1 tbsp size). Set aside.
2. Bring stock to a boil, then add pork balls, one at a time, making sure they don’t stick to one another. Cook for about 3 minutes.
3. After the pork balls are cooked, add prawns to the boiling stock until cooked (prawns cooked really fast, less than a minute).
4. Portion pork balls and prawns to individual serving bowls, and add seaweed pieces on top. Pour hot soup over. Stir the seaweed around and it should spread out nicely due to the hot broth. If you like the seaweed to be more evenly spread out in the soup, you can add the seaweed to the soup and boil for a few seconds instead. Garnish with chopped spring onions.