Prawn and fish balls with ginger broth and noodles

Prep time 55 mins Cooking time 20 mins Serves 4 500g raw king prawns, shelled and de-veined (about 250g prawn meat) 250g skinless snapper fillets, chopped 2 egg whites

2 green (spring) onions, finely sliced 1 tsp finely grated lime zest

1 tsp instant dashi (find it at Asian supermarkets)

60g white miso paste

1 tbsp finely grated fresh ginger

2 tbsp sunflower oil

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

100g snow peas, trimmed

500g bok choy, trimmed and quartered Put prawns, fish and egg white into a food processor and process until just coming together, leaving some texture. Transfer toa medium bowl and stir in the green onions and lime rind; season with salt and freshly ground pepper. Roll tablespoons of mixture into balls and transfer to a baking paper lined tray. Refrigerate for 30 minutes. Put the dashi into a medium saucepan with 1 litre of water. Add miso paste and ginger; bring to the boil, reduce heat and simmer. Heat a large non-stick frying pan over a medium to high heat with half the oil and cook the fishballs in batches for 5-7 minutes or until lightly golden and cooked through. Repeat with remaining oil and fish balls. Meanwhile, bring a large pot of water to the boil. Cook the noodles until soft. Drain and divide between 4 warm bowls. Add the mushrooms, snowpeas and bok choy to the broth and bring to the boil. Add the fish balls to the bowls and ladle over the hot ginger broth and vegetables. Serve hot.