Prawn and fish balls with gin­ger broth and noo­dles

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 45 MIN­UTES (+ RE­FRIG­ER­A­TION TIME)

500g large un­cooked king prawns, shelled and de-veined (250g prawn meat)

250g skin­less snap­per fil­lets, chopped

2 egg whites

2 spring onions, sliced finely

1 tea­spoon finely grated lime rind

1 tea­spoon in­stant dashi gran­ules

1 litre (4 cups) water

2 tea­spoons mirin

¼ cup (60g) white miso paste

1 ta­ble­spoon finely grated fresh gin­ger

2 ta­ble­spoons sun­flower oil

270g dried udon noo­dles 100g fresh shi­itake mush­rooms, sliced finely

100g snow­peas, trimmed

3 baby (500g) bok choy, trimmed and quar­tered

1 Put prawn meat, fish and egg white into a food pro­ces­sor and process un­til just com­ing to­gether, leav­ing some tex­ture. Trans­fer to a medium bowl and stir in spring onions and lime rind; sea­son with salt and freshly ground pep­per. Roll ta­ble­spoons of mix­ture into balls and trans­fer to a tray lined with bak­ing pa­per. Re­frig­er­ate for 30 min­utes.

2 Put the dashi gran­ules into a medium saucepan with 1 litre (4 cups) of water. Add the mirin, miso paste and the gin­ger; bring to the boil, re­duce heat and sim­mer.

3 Heat a large non-stick fry­ing pan over a medium to high heat with half the oil; cook the fish balls in batches for 5 to 7 min­utes or un­til lightly golden and cooked through. Re­peat with the re­main­ing oil and fish balls.

4 Mean­while, bring a large pot of water to the boil. Cook the noo­dles ac­cord­ing to packet in­struc­tions. Drain and di­vide be­tween four warm serv­ing bowls.

5 Add the mush­rooms, snow peas and bok choy to the gin­ger broth and bring to the boil.

6 Add the warm fish balls to the serv­ing bowls and la­dle over the hot gin­ger broth and veg­eta­bles.

Not suit­able to freeze or mi­crowave.

Prawn and fish balls with gin­ger broth and noo­dles

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.