Fish Ball Soup Recipe (Sop Tekwan)

Ingredients :
250 g 1 1/2 liter 2 tablespoons 25 g 25 1 (250g) 3 2 sprigs Fish Balls 250 g 175 g 25 g 1 1 1/2 teaspoon 100 cc Spices (ground) 6 cloves 1 teaspoon	Shrimps, shelled, finely chopped (keep shells for stock) Water Margarine Mushrooms, soaked in hot water Dried lily buds, soaked in hot water until tender, knotted Yam bean, cut into strips 1/2 X 1/2 X 5 cm Spring onions, thinly sliced Chinese parsley, coarsely sliced Fried shallots Salt Fish fillet (Spanish mackerel or Snapper) Cornflour Flour Egg white Salt Water Seasoning Garlic Peppercorns
Method : Stock Roast the shrimp shells until they turn red. Add 1 1/2 liters water, bring to the boil and simmer for 1/2 hour. Strain the stock, reduce heat and continue to cook until the stock boils. Fish Balls Mix ingredients for fish balls. Shape a teaspoon of mixture into balls. Toss into boiling water until just cooked. Method Heat margarine and sauté ground spices. Add shrimps, mushrooms, lily buds and yam bean. Continue to fry until soft. Add to the shrimp stock. Before removing from heat, add fish balls, salt, spring onion and parsley. Garnish with fried shallots and serve with chili sauce.