Chinese Meatball Soup

[Meatball] - 8-10 large pcs

• 350g minced pork

• 150g minced chicken

• 6-8 large prawns - peeled and deveined, reserve shells

• 3 garlic cloves - peeled and chopped

• 1tbsp chopped ginger

• 2tbsp prawn oil (step 1)

• 100ml stock (🔍bone and collagen stock)

• 1 sprig scallion - chopped

• 1tbsp light soy sauce

• 1tsp chicken powder

• 1tsp salt

• 1/2tsp sugar

[Ingredients]

• 1 yellow onion - peeled and chopped

• 1 cilantro root - chopped

• 3 garlic cloves - peeled and chopped

• 1 carrot - peeled and sliced

• 4 celery sticks - sliced

• 400ml prawn stock (step 2)

• 400-600ml stock (🔍bone and collagen stock)

• 200g sea cucumber - sliced

• 100g fish maw - sliced and blanched
  

[Steps]

1. Pan-fry prawn shells with 1/2 cup oil till fragrant. Strain and reserve oil.

2. Rinse shells then simmer it with 500ml water for 30mins. Strain and reserve stock.

3. Mix meatball ingredients together set it aside to marinate.

4. In a soup pot, saute onion, garlic and cilantro root till fragrant. Add in celery and carrot, cook covered for a few mins.

5. Add in collagen stock and prawn stock. Bring to a simmer then add in sea cucumber and fish maw. Let simmer for 8-10mins.

6. Shape meat mixture into balls and drop into soup. Let simmer for 10mins till cooked through. Season if needed.
   

Adapted from: https://www.instagram.com/p/CHz7ZLWpJYR/?igshid=io6u59jfbx26