Hu Pio Sup (Prawn Ball Fish Maw Soup)

Prawn meatballs

• 100 g minced pork
• 150 g fresh prawn flesh
• 30 g fresh water chestnuts, peeled
• ¼ tsp salt
• ¼ tsp white pepper powder
• ½ tsp sesame oil, dark (roasted)
• 1 tsp cornflour (starch)

Soup base

• 1500 g water
• 2 tsp chicken stock powder
• 1 tsp salt
• 1 tsp white pepper powder
• 1 tbsp Chinese rice wine (Shaoxing Hua Tiao)
• 10 dried shiitake mushrooms, soaked to soften, stems removed
• 300 g cabbage, cut in 4 cm squares
• 50 g fried fish maws, soaked to soften, cut in 5 cm length (see tip)
• 1 sprig fresh coriander, to garnish