Prawn and fish balls with ginger broth and noodles

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 green onions (green shallots), 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 green 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.