Prawn Ball Soup

Ingredients

•  250 grams prawns, shelled, deveined and minced
• 3-4 slices tinned bamboo shoot slices
• Salt to taste
• Black pepper powder to taste
• 1 tablespoon cornflour
• 1 egg white, beaten
• 1 tablespoon olive oil
• 1 inch ginger, chopped
• 5-6 medium fresh button mushrooms, sliced
• 5-6 black peppercorns, crushed 
• 4 cups chicken stock
• 10-12 fresh spinach leaves
• 2-3 stalks spring onion greens, chopped

 Method 

1. Boil the bamboo shoots in two cups of water for three to four minutes.  Drain and cut into strips. Set aside.
2. Add salt and black pepper powder to minced prawns and mix.  Add cornflour and egg white.  Mix well. Take a teaspoonful of the mixture and shape into a small ball. Repeat the same with the remaining mixture.
3. Heat oil in a wok and sauté ginger for half a minute. Add bamboo shoots, mushrooms, crushed peppercorns, salt and chicken stock and bring it to a boil.
4. Add prawn balls and cook for two to three minutes. Add spinach leaves and simmer for a minute.
5. Serve hot garnished with spring onion greens.