HEE PEOW SOUP
Serves 8 For the fish rolls
200g fish paste 3 omelettes (15cm diameter) 3 beaten eggs
For the chicken balls
150g minced chicken ¼ tsp salt 2¾ tsp tapioca flour 1 tsp sesame oil ¼ tsp white ground pepper 1½ tbsp beaten egg 1 tbsp cloud ear fungus, soaked 2½ tbsp peeled carrot, chopped 2 tbsp peeled turnip, chopped
For the soup
Bones from 3 chickens 2.5l water 40g dried fish bladder (maw) ½ carrot, peeled and sliced 20 fish balls, made from 175g fish paste 350g cabbage 70g cooked chicken 2 tsp salt ¼ tsp ground white pepper
1. For the fish rolls, divide the fish paste into three. Spread evenly on each omelette and smooth the paste with a wet knife. Roll tightly so you get a firm pattern when sliced, then steam the rolls for eight minutes over boiling water. Set aside to cool, then slice (0.5cm thick). 2. For the chicken balls, mix the ingredients well. With wet hands, shape into small balls. 3. To make the soup, boil chicken bones in the water and strain the stock. Bring the chicken stock to a boil, then add the dried fish bladder and chicken balls. Now add the carrot, fish balls, cabbage and chicken. Season and add the sliced fish rolls. Turn off heat. 5. Garnish with coriander leaves and crisp-fried shallots. Serve hot.